Sorting truffles leads to decommission of a very important part of the truffle production. In December, the truffle hasn’t reached a satisfactory degree of ripeness. The downgrading represents 60 to 80% of the processed merchandises.
So we distinguish, in a descending order of quality:
- Second choices pieces (natural brown color)
- the breaking truffle (very natural pale color). It’s composed of particles of exploded truffles during the brushing and broken after the choice.
This is a decent quality product, well below the peel truffles.