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:

  1. Second choices pieces (natural brown color)
  2. 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.