Black truffle (Tuber melanosporum) is the height of the season. This mushroom, which is highly appreciated in gastronomy for its aroma, is an increasingly common ingredient on restaurant menus and consumer kitchens. Even in times of pandemic.
"The national culture on black truffle consumption is increasingly developed," stated Jordi and Josep Maria Serentill, the managers of the Laumont company. “There are many chefs who have introduced it into their dishes and the people who try them like the experience. There's still a lot of work to do so people know how to prepare the truffle correctly and popularize its consumption. There's still a lot of confusion between the natural truffle's subtle flavor and deep aroma and truffled products of synthetic origin. People are more used to these false truffles than to the real truffle,” they stated.
The black truffle campaign begins at the end of November with the immature truffle and it reaches its maximum price in mid-December at their medium ripening, the experts stated. "In January, February, and March we can find an optimal product in maturity at a more reasonable price. The year has been good in terms of quality and quantity of collected truffles, but the price has been the lowest in decades because most restaurants worldwide are closed.”
“In summer we have winter Tuber Melanosporum that we import from the Southern Hemisphere, specifically from Australia, Chile, and South Africa. These regions have plantations that allow us to have fresh truffles when we finish the national campaign,” they stated.
This year, Laumont's direct online sales to private customers have increased tenfold. The company has made a strong commitment to developing this channel. “We have invested to make the user experience in our online store www.laumont.shop as simple and enjoyable as possible. We want everything to be perfect when customers receive their orders so that they know we take care of every detail. The same corporate website, www.laumont.es, has an online store for professionals to channel orders and commercial service, unifying them into one tool.”
The Catalan company markets truffles and mushrooms, both fresh and processed, at the state level and is endorsed by Martin Berasategui, the image of the firm.