This truffle is harvested between November and March. The outer skin, dark brown with black patches is fragile, and comes off easily. In a rounded bumpy form, the flesh is grayish black, translucid with large white veins that are widely spaced.
To the nose, the perfume is sometimes agreeable, but often strong and musky. On the palate there is a slight bitterness and taste of humus soil. |
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