Teruel Truffle Harvesters

In the high limestone country of Teruel and Soria, between the Iberian mountain ranges and the Meseta plateau, the conditions for Tuber melanosporum are almost perfect: alkaline soil, cold winters, dry summers, and centuries of undisturbed oak woodland. Spanish black truffle has been harvested here for generations, long before the word 'artisan' was invented.

Our harvesting families work with truffle dogs for precision, gentle handling, and healthier truffle beds. They harvest from December through March, at the height of the tuber's aromatic peak, and move quickly after collection so the truffle reaches service with aroma intact.

The flavour is what chefs describe as 'full black truffle': deep, earthy, musky, with a forest-floor complexity that builds as the truffle warms in your hand. Used correctly, a small quantity transforms a dish. Used generously, it becomes the dish.

For Irish kitchens, freshness matters. The goal is simple: truffle with clear seasonality, strong aroma, and enough intensity to justify its place on the dish.