Autumn arrives, and one of our jewels appears. The winter truffle. Spain is a paradise for the genuine black truffle also known as "tuber melanosporum". Huesca, Teruel, Castellón, Soria, Navarra, Catalonia, are truffle havens for a fungus that grows in inland areas with a certain altitude, cold places, with forest species such as holm oaks -above all-, oaks, hazelnuts, lime trees, whose roots live associated. Aragón is a privileged region when it comes to truffles. Teruel province is the first national producer in which the most intense activity is recorded in Maestrazgo, Sierra de Gúdar, Javalambre and mountainous areas of Bajo Aragón and Matarraña. Here we bring you some of the products made with truffles.

Enjoy your meal!

• Sheep artisan cheese with Black Truffle
• Vegan Truffle Crackers, Single Edition
• Artisan Truffle Caviar
• Artisan Truffle Honey with 4% truffle

Sheep artisan cheese with Black Truffle

One of our first bets were the Oncala cheeses from Soria, and among its varieties, one of the local ingredients, the black truffle, could not be missing. If we add that Oncala is located at an altitude of about 1.400 meters, the high-quality sheep's milk from its cattle, which it cares for with great care (Alexander's father was a shepherd and passed on to him everything there was to know about sheep ) and its craftsmanship do the rest. An exquisite taste that pairs with young red wines, preferably Garnachas or Cariñenas.

Vegan Truffle Crackers, Single Edition

Crispy crackers with truffle. Ideal to accompany cheeses such as Emmental, Brie, Cheddar or Stilton. Because in Paul and pippa They are lovers of quality, and they create new flavors while always maintaining their values: natural ingredients of the highest quality, extra virgin olive oil and artisan production. They make their recipes with natural ingredients, without preservatives, additives or aromas. They infuse the oil for two days with truffles, for example, and use sourdough that is left to rest and maintains the natural flavors of the ingredient itself. The result is a base that can be eaten without anything on top and will still be a great delicacy.

Artisan Truffle Caviar

The truffle bubbles They are spherifications of black truffle juice, covered with a natural membrane obtained from seaweed, which gels. They taste like truffles, but their texture, color and saltiness are those of caviar. It reminds us enormously of caviar, but of vegetable origin, since it is basically a bag of gel around the truffle juice. This Molecular Cuisine technique has been reinvented by renowned Spanish chefs and Spanish food crafts, reinterpreting and valuing traditional products. We recommend it for salads, pasta, meat, fish and for everything you think you might like with that touch of truffle aroma.

Artisan Truffle Honey with 4% truffle

 A truly mountain honey, naturally flavored with truffle maceration and natural vegetable aromas. The honey craftsman climbs the hives to the mountain at about 1.000 meters high. The bees make the honey, sipping the sugary resin that emanates from the acorn of the oak. It is macerated with well-ripened autumn truffle (4%) and centrifuged by hand to pass the honey through the truffle, extracting its aroma and dehydrating it naturally. It is ideal for breakfasts that need to replenish energy on toast with butter or on toast with cheese, dress a cheese salad, on game meats, such as baked duck.

Add a touch to soft flavor ice creams (vanilla, cream, etc.), cakes, curds and compotes, complement with any fresh fruit or mature cheese.