The Truffles Conservation – Part III

Very Long-term

• Preserved jars:

The product must be sterilized by autoclave in accordance with local regulations for sanitary purposes, the product obtained is then put into jars whole, in sauces or creams, usually combined with other ingredients.
The types of preserved products are:

• Water and salt solution
• In oil
• Sauces and various creams

Duration: about 2/3 years from production.
Advantages: practicality in storage, use, transport and storage, allowing you to use as needed when needed, unlike the fresh truffle that you need to estimate the amount needed before using it.
Disadvantages: you lose a little the aroma of fresh product, but overall the taste is pleasant. In certain cases it is exalted again with the addition of flavourings.

You can see our products in the ONLINE SHOP