The same species as the celebrated Périgord, grown on oak and hazelnut roots in the Karri loam soils of Western Australia's Southern Forests, one of the most significant truffle-producing regions outside Europe. Harvested June through August by trained dogs working the orchards at peak ripeness, at precisely the moment the European season goes quiet. The aroma is deep and earthy, with dark mineral notes and a characteristic warmth that distinguishes a well-ripened Manjimup truffle. The interior is near-black with fine white marbling. Flavour is intense and persistent. Enjoy them over fresh pasta, eggs, risotto, roasted meats, or buttery potatoes, or infuse their aroma into sauces and stocks for an elevated finish. As we work with a natural product, slight weight variations of a few grams may occur, either lower or higher. We aim to remain within ±3g, and our pricing is structured to account for these natural variations.
