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Fresh truffle is truly one of life’s greatest pleasures. To savour your fresh truffle for up to 14 days we suggest:

  1. Gently wrap the fresh truffle in absorbent paper, such as kitchen paper towel. (replace kitchen paper towel every day)

  2. Place in a dry, sealed container like tupperware or a glass jar.

  3. Keep the container in the crisper compartment of your refrigerator avoiding the cooler areas of the fridge.

  4. Don’t be afraid to use the truffle! (It’s great for breakfast, lunch, dinner and snacks.)

  5. Also remove from vacuum seal bag as soon as you get them, and use the traditional way to preserve truffles.

           14 days is from the time they get picked up from the ground. 

Note: Moisture is the truffle’s worst enemy - so we suggest changing your paper towel regularly.



If you know you will not use the truffles with in 4-5 days of delivery you can make a truffle preserve sauce that will last up to a week in the fridge or it can be frozen for another time

   - Crush or Slice the truffle and put it in a small glass jar with a good olive oil. (the olive oil must cover all the truffle)

   - Mix in enough olive oil so that all the truffles are covered. This is the most essential part to ensure the truffles don’t loose flavor.

    - Grate half a tooth of garlic and add it to the mixture with a pinch of salt.

   - Seal and store in the fridge or freezer.

Storing Fresh Truffles with Eggs

We love to store our fresh truffles with fresh eggs (any eggs!) in a large sealable jar for 2-3 days which infuses the yolk with the truffle aroma - wonderful when scrambled.



A secret chef tip is to store your fresh truffles in a large sealable jar for 2-3 days with arborio rice. The truffle aroma and flavour infuses through the rice and makes a magnificent base for truffle risotto.

Freezing Fresh Truffles

Truffles can be kept frozen for up to 6 months though some aroma will be lost. There are two ways this can be achieved:

  1. Wrap truffles individually in foil and place into a ziplock freezer bag, squeeze as much air out as possible before sealing the bag, then freeze.

  2. Alternatively, place each truffle in a sealable container, cover with oil or duck fat to create an air barrier, then freeze.



Truffles lose moisture (weight) and aroma continually. If they grow a little white mould, brush it off under running cold water and dry the truffle well before placing it in the fridge.

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