Whole Black Truffle in Brine 60g
Di Iorio Tartufi
A marvellous whole black truffle preserved in brine, processed in a modern laboratory right after harvesting in Molise woods according to strictly traditional methods. The careful selection of raw material without the addition of artificial preservatives or dyes can guarantee the product's genuineness. The whole black truffle is perfect for savouring many dishes.
- Weight: 60g
- Region: Molise
- Ingredients: Black truffle, water, salt
- Storage temperature: 5 - 20° C
- Storage: Keep in a cool and dry place. Once opened, cover the product with olive oil and keep refrigerated.
- Shelf-life: 27 months
Orders are fulfilled within 1 to 2 business days of order placement. All shipping estimates below include handling time. Will send an email confirmation will be sent once your order has shipped.
Shipping costs throughout the European Union, except for promotions or discount codes, are:
€ 15,00 for orders up to € 99,99
€ 9.00 for orders from € 100.00 up to € 119.99
FREE SHIPPING for orders over € 120.00
Deliveries throughout the European Union. Taxes included
Despite being a small region, Molise has preserved culinary traditions and defended and enhanced its specific product. The cuisine is very varied also thanks to the presence of excellent food products. Undoubtedly two of the most representative agri-food products of Molise are olive oil and truffles. Thanks to its uncontaminated nature, the land of Molise allows the cultivation of natural products in its fields treated according to ancient methods.
Di Iorio Tartufi
Di Iorio Tartufi is an Italian family-run company specialized in truffle hunting, processing and marketing. Throughout the year the company harvests different species of truffles (precious white truffle, black summer truffle, Bianchetto truffle and precious black truffle) into the wonderful centuries-old forests of Molise Region, which are the treasure chest of this ancient delicacy. Right after harvesting, truffles are partly selected and processed according to strictly traditional methods in a modern laboratory, in doing so perfectly combining tradition and innovation.