Spanish Black Truffle, From Tree to Table

Spanish black truffle is the same species sold across Europe as Périgord truffle: Tuber melanosporum. Spain is the largest producer in the world, and Teruel grows around 80 per cent of it. This site covers the two ends of that chain: the fresh truffle ready for the kitchen and the inoculated tree it starts from.

Origin: Teruel, Spain · Direct from the grower · Trade enquiries welcome

Spanish black truffle, freshly lifted Tuber melanosporum from a plantation in Teruel
This site is about the black truffle, Tuber melanosporum, the fungus that grows underground. It is not about chocolate truffles.

What Spanish black truffle is

Spain is the largest producer of black truffle in the world, at around 120 tonnes a year against roughly 40 tonnes in France. The province of Teruel alone accounts for about 80 per cent of world production.

Around 90 per cent of that harvest is exported fresh to France, where it is processed and re-sold. The truffle leaves Spain, and most of the value leaves with it.

This site follows the whole chain. Fresh black truffle by grade, what a kilo costs, the formats that keep all year for the trade, and the inoculated trees a plantation is started with.

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Grow black truffle

Learn about the black truffle

The season runs from December to April

Fresh black truffle exists for about four months a year, from December to April. Outside that window there is no fresh Tuber melanosporum from Spain, only preserved and frozen formats.

Demand peaks in December. If you need truffle for a fixed date, the conversation has to start before the season does.

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