The black Périgord truffle is the second most popular truffle after the Italian white truffle (=Alba truffle). The fruiting body exterior is irregularly round in shape with small pyramidal warts (approximately ⅛” wide) and is dark brown to black in color. The fruiting bodies can reach a size of up to 10 cm (3.9 in), but some may be significantly larger. Their flesh is initially marbled white, then darkens as it matures and is permeated by white veins which may turn pinkish with age (Hall et al 2007).

Peridium (outer surface):

The outer surface of the truffle can range in color from brown to reddish brown to black. The surface is rough with irregularly shaped raised warts with many sides (polygonal). Raised warts tend to be 2 to 5 mm in diameter and sometimes with grooves and slight depressions.

Gleba (flesh):

When mature, the inner, fleshy spore-bearing mass is black with white veins. Veins may become pinkish after exposure to air.

The  black Périgord truffle is found in the wild throughout the Mediterranean and is successfully farmed in the Northern and the Southern Hemispheres.

 

 

In the wild, the black Périgord truffle grows mainly on calcareous soil, rich in calcium with an optimal pH of 7.8 and accommodate to a narrow pH range between 7.1 and 8.5. 

 

 

In the Mediterranean, the black Périgord truffle naturally grows on well-drained plateaus and gentle slopes at an elevation of between 100 and 1000 m (320-3200 feet). Soils are generally shallow, 15 to 40 cm (6-16 inches), on cracked limestone bedrock, with a loam or sandy-loam texture and a carbon/nitrogen (C/N) ratio close to 10. The soil must be well drained and the grower should avoid dense soils with too much clay (less than 30%). 

 

 

Most of the best naturally occurring truffières locate in areas with open vegetation (canopy cover lower than 30%, with scarce shrub cover) and receive direct sunlight on their soil surface. Most of the new truffières similar conditions (Reyna et al. 2007).

 

 

Tuber melanosporum is successfully farmed in its natural range and  beyond. In North America several farm have reached commercial production levels but its cultivation remains highly experimental. 

The main Périgord black truffle producers in order (tonnage of wild and farmed combined):

1. Spain,
2. Italy,
3. France,
4. Australia,
5. New Zealand,
6. Chile,
7. South Africa and
8. North America.

December – March in Northern Hemisphere
June – September in Southern Hemisphere

• Shape: Elliptical
• Size: (20-) 25-55 x (15-) 20-35 μm, excluding ornamentation. The size can vary depending on the number of spores per ascus (1-6) with 1-spored ascii producing the largest spores.
• Color: Dark brown when mature.
• Ornamentation: Densely covered in pointed spines which are often curved at the tips and 2.5-3 μm long.
• Similar species: Tuber melanosporum spores can easily be confused with Tuber brumale spores. Tuber melanosporum spores tend to be less translucid and have shorter spines than Tuber brumale. Tuber indicum complex are similar in shape, color and spines.

 

• Color: yellow-brown, golden brown to dark brown with age
• Surface: smooth or with emanating hyphae, or cystidia, that are long (e.g., 250 μm), hyaline, loosely arranged, often branching at approximately right angles and never tapered at the apex (Guerin-Laguette et al. 2013.)
• Mantle: jigsaw puzzle shaped cells.
• Similar species: Tuber indicum group, Tuber brumale

 

 

 

When mature they have a strong, aromatic smell. The aroma of the Périgord truffle is more discreet than the one of Alba. Some say it is more nuanced. The scent is reminiscent of undergrowth, strawberries, wet earth or dried fruit with a hint of cocoa, sometimes musky, with hints of wood.

Taste is earthy, floral, sensuous, pungent, oaky, savory, slightly peppery and bitter. Rich, earthy, umami, with a complex mix of savory and slightly sweet notes.

Fresh truffles should be stored in an airtight container in the refrigerator (to avoid scenting the entire content), wrapped in a paper towel, to absorb excess moisture. Give the truffle a breath of fresh air daily.

Périgord truffle is at its best fresh and raw. Their taste fully develops after the truffles are heated (not cooked). Very often served shaved on top of eggs, potatoes, rice, pasta, cream and butter. Works very well for cream and egg infusions.
While heat can intensify the flavor, it can also mute the delicate aroma.

Pairs well with bold red wines, such as Bordeau and Malbec.

Périgord truffles are best eaten within 2 weeks from time of harvest.