Roland Black Winter Truffles are an exceptional fungus which grow 3-12 inches underground near the roots of trees (usually oak or chestnut, hazel and beech). Harvested in the winter months by muzzled pigs or dogs, these dark brown/black morsels are packaged whole, in pieces or peelings.

Roland Black Winter Truffles are an exceptional fungus which grows 3-12 inches underground near the roots of trees (usually oak or chestnut, hazel and beech).

Referred to as the "black diamond of the culinary arts, " Roland Winter Truffles add a wonderful earthy aroma to nearly any dish.

All-Natural

Harvested in the winter months by muzzled pigs or dogs, these dark brown/black morsels are packaged whole, in pieces or peelings

See cooking instructions. Roland Truffles are used in preparing terrines and various pates including foie gras of goose and duck. For beef wellington an entire fillet mignon is wrapped in Roland pate, rouleau or foie gras, topped with truffle slices and