From truffle to jar

A Decade Long Precise Research & Development Process

A Decade in the making

The process of growing Black Truffles (known as Perigord Truffles) and developing truffle ingredients is long and sophisticated. Locally grown black and white truffles take ten years from growing to that first umami bite as an exceptional truffle in your dish.

always begins with the truffle

Once a year, perfectly mature truffles are manually harvested, with the assistance of expertly trained hunting dogs, quickly and with extreme precision ensuring the highest quality and quantity. Our Black Truffles (Tuber Melanosporum) are perfectly suited for our ageing process. A late-maturing species, it strikes the right balance between water content and minerals, which is ideal for TRUBEL RESERVE and TRUBEL PURE.

Black Truffle Comes From Outside of Perigord

Historically, Black Truffles were known to grow wildly only in Perigord, France. Nowadays, the majority of black truffles are grown outside of France - namely in Spain, Australia and South America. In Italy where TRUBEL's range is produced black truffle ingredients are defined by strict origin criteria and you can taste the difference.

selection

TRUBEL's tasting committee then selects the best 1% of harvested truffle. They meticulously inspect each selected truffle then select or reject it according to our strict quality standards. The process is repeated every year to perfect the maturation process.

Blending - consistent perfection

Every truffle is of a different age, flavour and aroma and will express itself differently post maturation. A TRUBEL PURE or TRUBEL RESERVE is the result of a decade long R&D to mitigate these nuances and result in consistent outcomes over time.

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