



Once the truffle season is over in France and Italy, those truffles that were left over or didn't make the grade because they were too small or had some visual blemishes are preserved in a variety of different ways so we can enjoy truffles year round. Some are preserved whole in a water and salt solution (brine), and others are peeled, and those peelings canned in a brine solution as well. The end result is a product that brings a truffle flair to your dishes, all year long.
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