Sassy's Truffles

Perigord Black Truffles, scientifically known as Tuber melanosporum, are a highly sought-after delicacy in the culinary world. These truffles are primarily harvested in the Périgord region of France, which is where these fungi get their calling. Truffles are symbiotic with certain tree species, such as oak. The process of cultivating truffles is labor-intensive and can take several years before the first harvest is realized

The truffle season in New Zealand typically spans from late May to early September, with peak harvesting occurring between June and July.

The Canterbury Perigord Black Truffle is characterized by its dark, rough exterior and a distinctive marbled interior that ranges from pale cream to light brown. The aroma is intense and earthy, often described as musky, with hint of hazelnut. 

In terms of culinary applications, our local Truffles are versatile and can enhance a wide range of dishes. They are commonly shaved or grated over pasta, risottos, and egg dishes to impart their rich flavor. Additionally, we have created a pure oil and butter, allowing anyone to elevate an everyday meals.