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Sliced Black Winter Truffle

Black Winter Truffles, also called "Perigord Truffles," grow only in their namesake region of France during late autumn and winter, and are valued the world over for their intoxicating, exotic flavor.

  • Our Sliced Black Winter Truffles are preserved in our proprietary black truffle oil

  • Variously sized slices

  • This product will be returning soon!

    Suggested uses

  • Try stuffing a few slices of truffle under the skin of a chicken and allowing it sit for a few hours before roasting-the flavor will permeate the bird

  • Chop and fold into room-temperature butter to make a delicious topping for steak, pasta or a baked potato

  • Infuse creamy sauces for pasta, poultry or fish with truffle

  • Top or fold into creamy scrambled eggs

  • Chop and add to aioli for a rich, flavorful condiment for vegetables, fish, French fries and hamburgers

  • Place a few slices in a small amount of honey and allow to infuse, then drizzle the truffle honey over cheese on a cheese plate

  • Basic prep

    Ready to use. Add to taste.


    Virgin Olive Oil, Tuber Melanosporum and Truffle Aroma.

    Classic recipe

    Pan-Seared Veal Chops with Truffle Wine Sauce

    Harvested from late October to mid-December, our D'Allesandro Sliced Black Winter Truffles have an elegant, earthy, slightly floral flavor. but what makes them truly unique is their slight undertones of garlic, musk and nuttiness. Only a small amount is needed to completely transform a dish, such as these succulent veal chops, into a decadent, gourmet creation.