The black truffle was called "miracle of nature" by Pliny the Elder, a naturalist in Ancient Rome, and "black diamant of the kitchen" by the French gastronomist Brillat Savarin.  It is a jewel of the Spanish gastronomy which is enjoyed in the world's finest kitchens.

Spain is one of the countries with the highest black truffle production. The wide variety of territories where it is produced, result of a privileged geography, puts us on the map as a country of reference in this matter.

In order to obtain this fungus, it is necessary to benefit from some specific conditions, only found in some countries of the Mediterranean basin, which basically are:

1. Physical and chemical composition of the soil
2. Type of plant with which the truffle enters in symbiosis
3. Altitude above sea level

There are basically three countries, producing black truffle: Spain, France and Italy, and the main point they have in common is the soil composition.
These exceptional soil types come from calcareous rocks from the Mesozoic Era, more in particular the Cretaceous or Jurassic period (80 to 200 million years ago), which are porous, permeable, and rich in clay and iron.
In Spain, we find many areas producing black truffle, which leads us to think they combine similar properties regarding physical and chemical composition. They need to contain various carbonates, silica, clay, limestone, iron peroxide, organic substances, etc.

On the other hand, the plants which will enter in symbiosis with the mycelium are mainly all members of the Quercus family, the most popular being the common oak, the sessile oak, the pubescent oak, the kermes oak and the holm oak. All are good truffle producers, but the truffle obtained by each of them is different, since each tree grants it different properties.

Finally, there is one other fundamental aspect, namely altitude. The truffle-producing mycelium which enters in symbiosis with the trees will only bear fruit if the altitude above sea level is between 400 and 1000 meters. In these conditions, the truffle grows spontaneously if all the previous conditions are fulfilled. Let's not forget that the symbiont plant needs to be mycorrhised with the spores of the truffle you want to obtain.

Following all this, it becomes clear that, to produce truffles, it is necessary to comply with some requirements. Spain is among the few countries producing black truffle, but let's go a bit further, since we are more interested in the gastronomic, rather than in the purely botanic aspect, which is where exactly the dilemma lies: are all Spanish black truffles equal? Can we find a Spanish black truffle which is better than the others?
The answer is that black truffles are never identical and that, indeed, some truffles are better than others from the gastronomic point of view.

Seen what was explained previously, and precisely because of the different habitats where truffles grow, we can confirm that the specimen obtained are as different as the lands which produce them or the trees they associate with.

Now, important differences can be found in soil composition for truffle production areas in Soria, Teruel, Huesca, Alto and Bajo Maestrazgo, to name just a few. This is a crucial fact, since the calcareous soil type, likely to produce truffle, can contain between 5 and 40% of lime, between 2 and 4% of organic material, and between 30 and 60% of clay. Furthermore, some areas are also richer than other with regard to iron and silica. This is why each production area, even within the same province, offers a different composition.
On top of this reality lies still another one, namely the type of host plant, since each tree will impose a different set of organoleptic characteristics onto its truffles. In particular, truffles grown in symbiosis with holm oak (Quercus Ilex) and kermes oak (Quercus Coccifera) will be particularly scented.

All this leads us to one conclusion, namely that the combination of certain soil types with certain tree types will produce, also depending on other variable parameters, a truffle which is better than any other. As such, not all black truffles are the same, quite the opposite, the consumer can appreciate noticeable differences, or put in another way:

Certain percentages in the physical and chemical composition of the soil, combined with particular tree species, produce truffles of outstanding quality.

Trufas Rius is a company, expert in the fresh truffle business since 1995, and for years, we have been selecting the best black truffle, of outstanding quality, produced in the privileged areas of the Spanish geography. We select the truffles, well aware of the fact that our clients, from Europe or any other part of the world, are eager to buy the best Spanish black truffle.