BUY OUR TRUFFLE<

 

 

OUR PROCESS

At Tuberturol, we carry out optimal processing from the collection of the truffle to the customer’s table. And we are the only ones in the world. Our processing, based on a study conducted by the INIA (National Institute for Agricultural and Food Research and Technology), “Increasing the shelf life of the black truffle”, by Dr. Domingo Blanco Parmo, Doctor in Veterinary Science from the University of Saragossa, ensures greater freshness of the product and for the first time in history, allows for consumption up to 30 days after collection. Below, we present the process we apply to the truffle you are going to buy at Tuberturol:

 

1.- COLLECTION.

When the truffle harvester or gatherer extracts the truffle they keep it refrigerated. Truffles from different suppliers are not mixed in order to ensure the traceability of the product so you can know what area it is from and whether it is wild, cultivated, etc.

 

2.- ACQUISITION. 

The truffle reaches Tuberturol within 24 hours, without breaking the cold chain.

 

3.- GROSS CLEANING.

The truffle is cleaned with a soft brush to remove the soil.

 

4.- QUALITY CONTROL

Using a precision magnifier, incomplete or larva-infested truffles are analysed and classified or discarded.

 

 

This is how far other truffle sellers go. At Tuberturol we go much further…

 

 

5.- DISINFECTION.

The truffle is cleaned and disinfected in a bucket with >ultrasound at 35 KHz. and with 50% ethanol. This ensures perfect cleaning even if the truffle has a particularly irregular shape. We must not forget that it is a food product and must meet certain health standards.

 

6.- DRYING.

The truffle is dried in a laminar flow chamber.

 

7.- CLASSIFICATION.  

The truffle is classified according to aroma, size, texture, roughness, if it is whole or not, etc. At Tuberturol, we classify the truffle more thoroughly having twice as many quality levels.

 

8.- MEASUREMENT.

The truffle is weighed on a precision scale.

 

9.- PROTECTION.

The truffle is placed in the tray along with a desiccant bag to absorb excess moisture produced by the truffle, achieving a suitable atmosphere.

    

10.- PACKAGING WITH MODIFIED ATMOSPHERE. 

The desiccant bag and the truffle are packaged in a heat-sealed tray with a microperforated plastic film. In this way, the truffle regulates itself creating a modified atmosphere. The tray will be as small as the size of the truffle permits and can be stored closed and refrigerated for up to 30 days.

    

11.- LABELLING.

The tray is labelled with the information regarding the date and time of packaging, the operator who did the packaging, and the best-before date. A barcode is included, which, when scanned, provides the end customer with precise information about the background of the truffle purchased.

    

12.- PACKAGING AND SEALING.. 

The tray is placed in a sealed insulated box with the Tuberturol guarantee stamp.

    

13.- SHIPPING.

Tuberturol ensures maintenance of the cold chain in the EEC operating nationally (in Spain) through Integra2 and through Asecomex for international shipments.  

 

14.- RECEPTION AND CONSUMPTION OF THE PRODUCT

You receive a truffle that retains its aromatic qualities intact up to 12 days longer any other truffle and can be consumed up to 30 days after collection in an excellent state of preservation.

 

 

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