About Truffles

Truffles are underground fungi usually found in close association with a tree. Many species are rare, edible and as they are considered to be delicacies, are among the world's most expensive foods. There are dozens of different species, but the best species can cost over €10,000 / kilogram. A single white truffle was once sold for £165,000!

To reproduce, truffles rely on being dug up and eaten by animals and then spread in their dung. Their aroma attracts such animals and also appeals to gourmets. This aroma has been used by truffle hunters with pigs to locate this buried treasure. Today, it is trained dogs that have largely replaced pigs. On the continent and in other countries truffles are big business.

See The English Truffle Company searching for and talking about truffles as part of the Business Insider - "So Expensive" series.

English Truffles

While not as well known than as their continental cousins - The Périgord Black and The Italian White, English Truffles are still prized for their culinary value.  Two types are of particular interest, both grow just beneath the ground surface near beech, hazel, oak and birch trees and are found in the rich soils of chalk downs. Many people are unaware that England has truffles growing wild, however, they have been gathered and sold here for several hundred years. Knowledge of these truffles died out in around 1930 but interest in them has increased since the start of the new millennium and again there is a small, but growing truffle industry. You can read about this history here. English truffles have a growing reputation; they have appeared in prize-winning dishes, chef competitions and in 2020 were included in the dinner for the BAFTA awards. They are served in leading restaurants, increasingly appear on the dining tables of diligent consumers and also used by food manufacturers, both large companies and small artisan producers.

Celebrity Masterchef winner Angellica Bell and husband Michael Underwood eating<br />a dish including our truffles after we took them truffle hunting. Hello! Magazine

Celebrity Masterchef winner Angellica Bell and husband Michael Underwood eating
a dish including our truffles after we took them truffle hunting. Hello! Magazine

To scientists, Britain only has one important culinary truffle - the Summer truffle (Tuber aestivum). The  culinary world, however, due to differences in season, aroma and taste, recognise two different species - Summer and Autumn truffles.  The latter are sometimes known as Burgundy or English truffles.

Summer Truffles

The Summer Truffle (Tuber aestivum) is the commonest species in Europe. The skin is black in colour with pronounced pyramid-shaped warts. When cut in half, they have a white marbling on a pale cream to light brown background. Their season is May to August, though we would not recommend them early in the season when the flesh is light and aroma and flavour are minimal. They improve as the season goes on and the flesh darkens. The flavour, described as nutty-tasting, and aroma are more subtle than the well-known varieties but can still command prices of several hundred pounds per kilogram. Fresh English Summer truffles can be ordered here when in season.

English Black Truffle

Autumn Truffles

The Autumn or Burgundy Truffle (Tuber uncinatum) is a very close cousin to the Summer Truffle with similar size, shape and colour. It is found in many parts of Europe and is highly prized. They ripen from September to January or February. When ripe, they have a darker brown, marbled flesh and their aroma and taste are much stronger than their Summer counterparts meaning they command higher prices. Fresh English Autumn truffles can be ordered here when in season.

Summer Truffles or Autumn Truffles?

With differences in taste, aroma, season and spore morphology, Summer and Autumn truffles were originally treated as two separate species. Today, the scientific world, informed by molecular (DNA) studies, consider them the same species, with Autumn truffles (Tuber aestivum var. uncinatum) being an autumnal variety of Summer truffle (Tuber aestivum var. aestivum). The differences are now considered to be a consequence of ecological rather than evolutionary factors. The commercial world however, with the differences in ecology, seasonality and price, does differentiate between Summer and Autumn truffles applying the names Tuber aestivum and Tuber uncinatum respectively.