Truffes Noires Pelures
Périgord origin
Perfect ripeness
Deep aromas
Black truffle peelings from Maison Pébeyre, fine slices of Tuber melanosporum harvested at maturity in the Périgord, with notes of hazelnut, cocoa and undergrowth. Ideal to lift risottos, meats, scrambled eggs or purées at the end of cooking, they release their delicate aroma without ever dominating. Imported into Canada by Maison Fayard.
AROMA Intense, earthy, complex
MILD ● ● ● ● ● STRONG
YOUNG ● ● ● ● ● RIPE
COMMON ● ● ● ● ● RARE
Ingredients
Truffle (Tuber melanosporum), truffle juice (Tuber melanosporum), salt.
Before opening: store in a cool, dry place at room temperature.
After opening: keep refrigerated and consume within 2–3 days.
Average nutritional values per 100 g
| Energy | 233 kJ / 56.1 kcal |
|---|---|
| Dietary fiber | 8.65 g |
| Total fat | 0.83 g |
| of which saturated | 0.12 g |
| Carbohydrates | 2.34 g |
| of which sugars | <0.1 g |
| Proteins | 5.50 g |
| Salt | 0.59 g |
| Sodium | 238 mg |
| Calcium | 61.3 mg |
| Iron | 21.5 mg |
| Vitamin A | <10 μg |
| Vitamin C | <1 mg |
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Tasting tips
To fully enjoy the Tuber melanosporum black truffle, it is essential to elevate it with simplicity. Slice it thinly with a mandoline and add it just before serving to your hot dishes: fresh pasta, creamy risottos, scrambled eggs, roast poultry or melting potatoes. The gentle heat then releases all its woody fragrance and hazelnut notes.
For a holiday-season menu, pair it with a celeriac purée, a Bresse poultry or a homemade truffled brie. The truffle also expresses itself beautifully on cold dishes, finely grated over a scallop carpaccio or a truffle butter to spread.
Avoid prolonged cooking, which destroys its aromas. Prefer the truffle added at the last moment, to enjoy all its aromatic and flavour richness. A true jewel of French gastronomy, it turns every meal into an exceptional experience.
Our Truffle Selection
100% French product
The perfect pairing according to Maison Fayard
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