Our notes begin with what can be checked quickly: firmness, exterior cleanliness, and fragrance character.
Slicing reveals maturity and texture. We advise kitchens on shaving thickness and timing.
Images are illustrative. Seasonality and field conditions influence each batch.
We group our Irish truffles into usable profiles. These are not rigid categories, because nature does not work like a catalogue. Instead, they help you decide how to use the ingredient: shaving at the pass, gentle infusion into fat, or a controlled dose for multi-course menus. Each card below includes best-use timing and a short pairing list so you can plan a dish without overcomplicating it.
Finish-forward
A deep, earthy character with a clean finish. This profile reads best when shaved at the last moment over warm food, where the fragrance can lift. It suits dishes that are simple, creamy, or egg-based, where aroma has space to be noticed.
Best-use window: earliest days after delivery, when aroma is at its most expressive.
Pairs with: pasta, eggs, risotto, mild cheese, butter.
Infusion-friendly
Softer and rounder on the nose, often well-suited to gentle infusion. It supports lighter plates and can be used to spread truffle character across multiple components without dominating the dish. A controlled dose makes it useful for events.
Best-use window: moderate, with cold storage and minimal handling.
Pairs with: potato, chicken, mild fish, cream sauces.
Service-ready
Selected for consistency at service. This profile prioritises clean exterior and predictable shaving so you can portion reliably. It is useful when presentation is tight, timing is short, and you need a steady experience across covers.
Best-use window: aligned to your service schedule; plan for immediate use.
Pairs with: neutral bases, gentle acidity, refined plating elements.
Start with the dish, not the truffle. If the plate has a rich fat base and you want aroma to be unmistakable, choose a finish-forward batch and shave at the pass. If the menu requires consistency and portion control, service-ready selection is typically more predictable. For longer prep timelines or larger groups, infusion-friendly aroma can help spread the ingredient in a controlled way while keeping the experience elegant rather than heavy.
Common mistake
Cooking truffle hard
High heat can flatten aroma. Use truffle as a finishing note where possible.
Common win
Simple base, clean lift
A neutral dish with good fat lets fragrance carry without overpowering.
Aroma is the value, so storage should protect it. Keep truffles cold, dry, and separate from foods that can absorb scent unless you are intentionally infusing. Avoid washing under running water. A gentle brush or dry cloth is usually enough, and any deeper cleaning should be minimal and quick. When shaving, work with a sharp blade and steady pressure to avoid crushing.
These guidelines are general. The best approach depends on the batch and your menu schedule. When you enquire, we can advise on a best-use timeline that matches your service date. For more detailed preparation ideas, see the culinary guide page.
Aroma protection
Store in the refrigerator with absorbent paper and a breathable container. Replace paper if it becomes damp. Keep away from strong-smelling items unless infusing intentionally.
Texture and scent
Handle only when needed. Excess handling can bruise the surface and weaken aroma. Prepare tools and plates first, then shave quickly and serve.
Control and repeatability
Shave thin. Thick slices can read as earthy rather than aromatic. Use a clean slicer, keep the truffle cold until the last minute, and aim for consistent ribbons that melt into the dish’s warmth.
If you are plating for a large group, portion by weight and then shave per plate to keep aroma present for every guest.
Tell us what you are cooking and when you need truffles, and we will reply with realistic options for the season. We only request contact details necessary to respond. You can also reach us directly by phone or email for time-sensitive planning.
Alaviro (Ireland)
1 Grand Canal Square, Dublin 2, D02 P820, Ireland
+353 1 561 2345 (Mon to Fri, 09:00 to 17:30)
What to include
Service date and dish style
Helps us recommend the right profile and best-use timeline.
If you are a chef
Ask for batch notes
Aroma intensity, firmness, and handling guidance for the week.
If you are at home
We keep it simple
Storage and shaving tips, plus pairing ideas that work reliably.