The most aromatic, the queen of black truffles, very versatile in the kitchen and the one preferred by chefs. Known as Perigord due to their French origin in that region, they are grown with much success in Spain. They require the yearly inoculation of the roots of the holm oak (Quercus ilex or carrasca) with a mixture of spores of the truffle, soft soil, ash, sugar and coffee grounds. Spain has taken a leadership position in the harvesting of black winter truffles with declining production in France and Italy.
Black winter truffles are also grown in the Southern Hemisphere and harvested during the European summer. It is worth mentioning the high quality truffles grown in Australia, New Zealand, South Africa, Chile and starting in Argentina. Therefore, the winter truffle can also be enjoyed during the Northern summer for about 6-7 months of every year.
Their intense and rich aromas is what allows their utilization during the last minutes of preparation of any dish ensuring that they will infuse the stew, paella or roast.