ORIGIN AND QUALITY OF OUR TRUFFLES
Chefs of the best restaurants enjoy visiting exclusive markets where they select fresh mushrooms and truffles and meet and get to know the producers and providers who offer them. Things have changed since Covid and the online alternative is practical if one knows the seriousness and the procedures of the provider/producer.
On a weekly basis we visit farms in the world’s largest Tuber Melanosporum producing region namely, Aragon and Soria. The truffle growers make their own first pre-selection for the fresh qualities we request weekly and we make a second visual selection, discarding those truffles that do not meet our exacting standards. After this process we inspect each truffle’s aroma, shape and weight in order to classify them. Those that have imperfections or unripe areas or are too big are cut and sanitized to fulfill specific orders or to use them as input in truffle derived products. The last step involves wrapping each truffle individually in paper and placing them in bags that are labeled according to weight, before shipping them to importers and distributors around the world.
Our truffle derived artisanal products are hand-made in small lots, because we know that chefs of the best restaurants not only offer their customers the instant pleasures of flavors and textures in their dishes but also the assurance of a wholesome meal. Health is a must for a chef!
In order to achieve the above objective, raw materials must be chosen with care and any processing must be manual, avoiding synthetic additives and manipulation with industrial equipment.