- Preserved jars:
- Water and salt solution
- In oil
- Sauces and various creams
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:
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.
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