Truffles
Supplying fresh from all over the globe
- Australian Black Truffle
- European Black Truffle
- European Summer Truffle
- European Burgundy
- European White Truffle
- Truffle oil and salts
Harvested in Australia, black truffles are native to Europe. The Australian Black Truffle is recognized by it’s rough exterior and dark color that runs through the flesh, with crisp white veins throughout. As one of the most highly sought after black truffle, the taste is like no other, with a strong nutty and mushroom flavor profile with earthy undertones.
Even though we generally point at the white truffle as the more precious, many actually prefer black truffles, also called sweet truffle thanks to its exquisite flavor. Gleba is black-brown with hinges of purple and red, thin and dense whitish veins con well outlined, accompanied by two transparent brown stripes on the sides, the surface presents pyramidal warts and reddish shades.
Burgundy truffle is very similar to summer truffle, so much so that some consider it to be a variant of Aestivum. Gleba is darker than nero estivo, almost chocolaty in the more mature truffles. Surface is rugged and fun fact: this truffle takes its name from the hook-shaped crests of its spores.
Widely known as Scorzone, is one of the less precious truffles. Gleba is hazel and more or less yellowish in ripe truffles, and often even lighter, and it has many whitish veins of varying thickness, ramified and joined together. The rugged surface is completely covered in pyramidal warts.
White Truffle, or better known White Alba Truffle, is surely the most precious variety of truffle from a economic and culinary point of view. Its gleba is unmistakably white and yellowish with small white veins. The surface is smooth, ochre or olive-yellow, sometimes also grey-blackish.
Species Name | Tuber melanosponum |
Season | June - August |
Grades | Extra class 1st Class Large superior pieces Small pieces (2nd class) Trimmings |
Average Weight | 1oz - 4oz |
Harvest Regions | Tasmania, Southern Australia |
Symbiotics plants | Generally downy oak, holly oak, Turkey oak, linden, hazel, black hornbeam, cistus |
Species Name | Tuber melanosponum vittadini |
Season | November - March |
Grades | Extra class (extra 30g) First Class Small Pieces |
Average Weight | 2oz - 18oz |
Harvest Regions | Umbria, Abruzzo, Marche Tuscany and Lazio but in smaller amounts, also in Veneto, Lombardy, Emilia Romagna, Trentino, Piedmont and Liguria |
Symbiotics plants | Generally downy oak, holly oak, Turkey oak, linden, hazel, black hornbeam, cistus |
Species Name | Tuber melanosponum |
Season | May - November |
Average Weight | 2oz - 18oz |
Grades | Large (20gm+) Small (<20gm) |
Harvest Regions | Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise |
Symbiotics plants | Generally Turkey oak, downy oak, common hazel, black and white hornbeam, English oak, oak, beech, black pine, poplar |
Species Name | Tuber uncinatum |
Season | September - December |
Average Weight | 2oz - 18oz |
Harvest Regions | Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise |
Symbiotics plants | Generally downy oak, Turkey oak, English oak, linden, poplar, willow, hornbeam, common hazel |
Species Name | Tuber aestivum vittadini |
Season | May - November |
Average Weight | 2oz - 18oz |
Harvest Regions | Piedmont, Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo, Molise |
Symbiotics plants | Generally white willow, white poplar, black poplar, linden, black hornbeam, English oak, oak, downy oak, Carolina poplar, cistus |
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