Black truffle said about the périgord.
This variety is harvested from mid-November to Mid-March; its peridium (outer layer) is composed of small wart-like bumps in a polygon form, and it is a dark brown, and black at maturity.
The truffle is normally round, and slightly bumpy. The flesh is noir/violet at maturity, with fine veins that are well marked and divided. White when cut open, the flesh turns red on contact with air.
To the nose the perfume is of a dry mushroom, humus, and wet forests. In the mouth the truffle is crunchy and soft simultaneously; at first spicy with a slight taste of black radish, then a hint of hazelnut, with a finish of wooded forest floor, sometimes earth when tasting the skin. |
