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Gourmet Truffle Products: Selection, Use and Storage FAQs
Choose according to the intended use. Truffle oils and salts are suitable for finishing dishes, while sauces and creams provide a convenient base for pasta, risotto and appetisers. Minced truffle works well in butter, fillings and sauces, while carpaccio and whole preserved truffles provide visible truffle slices or pieces.
Truffle-flavoured olive oil is generally best added shortly before serving or after the dish has been removed from direct heat. Start with a small amount, mix or drizzle evenly and taste before adding more.
Truffle sauces and creams can be served with pasta, risotto, crostini, eggs, potatoes, vegetables and selected meat dishes. Depending on the product, they may be used directly, gently warmed or combined with butter, cream or cooking water. Follow the instructions on the individual product label.
Storage requirements depend on the product and whether the package has been opened. Some unopened preserved products are shelf-stable, while others require refrigeration. Always follow the temperature, storage and use-by instructions shown on the product label.
No. Truffle oils, sauces, salts, butters and preserved truffles are prepared products with their own ingredients, texture, concentration and culinary use. For fresh seasonal species, visit the Fresh Truffles Currently in Season collection.
