Truffle of Périgord

Known as the jewel of gastronomy, the truffle has been used for cooking for a long time. It is said to be the « black diamond » of the gastronomy of la Dordogne, the main culinary product of the Black Périgord and the Vézère Valley. Mysteriously, it ripens from November to February and grows down to 15 to 20 cm deep down the roots of oak trees or in some cases, under hazelnut trees, on calcareous grounds.

The “Caveur” is the name for the person who looks for truffles. He can find them around the truffle-producing trees under which there is no vegetation. He digs the ground where flies can be seen (a specie which lays its eggs on truffles) or ‘Caveurs’ can be helped by a sow or a truffle hound which can detect the truffle smell.

Video on the Breakout of the truffle of the Périgord