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Fresh Tuber Aestivum or Summer Truffle, has a light cream or hazelnut colour inside, in its optimum maturity. Seasonal truffle from May to September.Tuber Aestivum or Summer Truffle, has a light cream or hazelnut colour inside, in its optimum maturity. Seasonal truffle from May to September.
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Wild Summer Truffle (Tuber Melanosporum Vitt) for food industry professionals dedicated to truffle products.
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Wild Winter Truffle (Tuber Melanosporum Vitt) for food industry professionals dedicated to truffle products.
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Wild summer truffle with aroma (Tuber Aestivum Vitt) prepared for use by professionals of food industry in order to truffle meat products, Cheese, Pates, among others. Available all year round.
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Wild summer truffle (Tuber Aestivum Vitt) prepared for use by professionals of food industry dedicated to truffle meat products, cheeses, Pates, among others. Available all year round.
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Fresh White truffle of Alba (Tuber Magnatum) have an oval and lobed shape. Truffle of season from October to December
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Fresh autumn tuffe.(Tuber Uncinatum Vitt) Dark brown inside. Truffle in season from August to October
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Fresh truffles (Tuber Melanosporum) for restaurants, distributors and the profesional sector of the hotel industry. Seasonal truffle from November to April. It has a dark brown colour with white veins. Carefully collected by our experts, at its optimal point of maturity.
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This innovative product combines two products of the best quality, the Siberian caviar and the black truffle from Teruel. This caviar is obtained from Siberian sturgeon bred in Europe and the Iberian Peninsula, treated with more advanced techniques to detect the ideal time for its extraction.
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Pasteurized sheep milk, black truffle paté (Champignon Mushrooms (Agaricus Bisporus), (Boletus Edulis and relative group), sunflower oil, black truffle (Tuber Aestivum Vitt), salt, pepper, sugar, bouilion granules ( sea salt, yeast extract, brown sugar, spice extract, caramelized sugar, maltodextrin, palm fat, turmeric ) dextrose, potato starch, yeast extract, spices (onion, mace, garlic and curcuma, tomato powder ) black truffle, flavor enhancer, Acidity regulator( citric acid), antioxidant ( ascorbic acid).), salt, calcium chloride, rennet, lactic ferment, Preservatives: lysozyme (derived from egg), Natamycin on the rind. Flavor: Intense Aroma: Characteristic to sheep cheese with the aroma of the truffle. Color: Pale yellow with black veins of truffle paste. Consistency: Hard Remove the cheese rind before the consumption.
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Truffle Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Tree shelter for general purpose. Super-intensive olive grove, fruit tree, vineyard.
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