Birth of the Truffle

Truffle 1

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Where does the truffle come from?  Prized for thousands of years for its distinctive and pungent aroma, sages, philosophers, authors and gourmets have been asking this question for thousands of years.

The answer is the truffle is a kind of very rare and much sought after cousin to the mushroom. The mycelia, or vegetative, threadlike part of truffles form symbiotic relationships with the roots of several tree species including beech, poplar, oak, birch, hornbeam, hazel, and pine. They prefer chalky or alkaline soils which are well drained. The host tree provides sugar to the truffle, while the truffle provides mineral salts to the tree and nutrients.

Tyrone Beason, a reporter for the Seattle Times, in In The Throes of Truffle Fever, describes the mature truffle which results as “Elusive to the point of absurdity, harvested with spy-novel secrecy, imbued with an otherworldly mix of vulgar and sublime fragrances and often confused with the fine chocolate of the same name, the truffle has been prized by peasants and nobles alike for centuries.”

No need for spy-novel secrecy.  No need to search out a trained truffle pig, who might be tempted to eat the delicacy anyway….or even a truffle dog who most likely would be satisfied with a biscuit or a chewy rather than scarfing down your rare find. No need, pig or dog at hand, to tromp out through a forest trying to catch the scent of truffles in earth beneath the trees.  Just sit back and relax in your kitchen or easy chair, make a selection from Susan Rice Truffle Products and let Susan and her team handle the rest.  You will soon be dining on delicious truffles in the comfort of your own home, no pigs allowed.

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