White Truffle (Tuber Magnatum)
Origin: Italy
Availability: Sept-Dec

Black Winter Truffle (Tuber Melanosporum)
Origin: Europe
Availability: Dec-Mar

Origin: Australia
Availability: Jun-Aug

Bianchetto Truffle (Tuber Borchii or Albidium)
Origin: Europe
Availability: Jan-Apr

Summer Truffle (Tuber Aestivum)
Origin: Europe
Availability: Jun-Sept

Autumn Truffle (Tuber Uncinatum)
Origin: Europe
Availability: Sept-Dec

Our views on storing truffles:

Fresh truffles are best kept refrigerated wrapped in absorbent kitchen paper in a sealed container such as a Tupperware or a polystyrene/foam box. Eggs can be added into the box to take the truffle flavor. It is recommended to replace the paper towels every 2-3 days as they get very humid.

It is always best to use truffles as quickly as possible and use the small cut pieces first if any. Well looked after, truffles can last up to 2 weeks.

To keep truffles beyond this time, we recommend freezing them, vacuum-packed in small 50-100g bags. Frozen truffles must then be used (shaved or grated) while still frozen. If they defreeze, they will become very soft, loose juice and be very difficult to slice. There are other ways to keep truffles: preserved in sterelized jars if you have the appliance to do so or frozen in: olive oil, beaten eggs, truffle butter, perigueux sauce etc.