The Production

For 200 years, Maison Truffes Henras has been selecting, cleaning by hand, calibrating and preparing the best truffles to offer a tailor-made selection to its customers.

Arrived in batches of earth, the freshly caved truffles are cleaned, one by one, by hand. They are then sorted, knifened and calibrated. Each truffle passes through the expert hands of our breeders to be evaluated.

A real race against time then engages to ship as quickly as possible all the truffles intended for our customers starred chefs, restaurateurs, artisans and individuals, because a truffle out of the ground can only be kept for about ten days.

The reception

The fresh truffle is bought in "batchs", from producers working on the best truffle terroirs, all over the world. This diversity of origin allows us to work the best lots, according to the weeks of the season. For the black truffles of the Périgord, you should know that on average, in France, a producer harvests 2kg of truffles per season. To serve all our customers, we work directly with producers, but also, we mandate brokers whose job is to tour all the most beautiful productions on behalf of our House.   

The batches of truffles arrive "in the ground" in our workshop and in "bulk". On a batch of truffle "in earth" purchased, once cleaned, knifened, calibrated, we will only be able to ship 50% of the quantity received. The remaining quantities are processed into canned goods, by us, in our workshop. Our activity as a conserver is to guarantee quality, because we never have stock problems to sell. 

We process truffles upon receipt and we only ship truffles harvested for less than 4 days, to guarantee optimal freshness.

 

Cleaning

Truffles that are still earthy should be cleaned by hand, one by one, after a quick soak in clear water. For cleaning, we preferred a water jet to a brush machine, in order to preserve the integrity of the truffles. This cleaning method, laborious, long, allows us not to "rush" the trufffes, not to weaken them. It takes an hour of work to process 10 kg of truffle.  

When cleaning with water, we usually lose 5% of the weight that is evacuated in the form of sludge. This is only the first preliminary step in the tedious work carried out by our experts.  

Thus, rid of the earth, the truffle is ready for the crucial stage of our work, the canifage.

The "canifage" and sorting

The truffles are spread on tables to be sorted by hand, one by one. Sorting involves an essential step, the “canifage”. We make, with the help of a small curved knife, a tiny notch in the skin of the truffle in order to see its gléba (its flesh). This notch makes it possible to judge the maturity of the truffle (the darker the flesh and contrasted with white veins, the better it will be), check the absence of tiny worms and check the integrity of the tuber... 

This step is an ancestral gesture, which cannot be neglected or mechanized. Thus, each truffle goes through the hand of one of our passionate experts, who will be able to judge its quality. This know-how is long to acquire because sometimes, a truffle can be misleading ... By palpating the tuber, by knifeing it, by weighing it, we can define if the product deserves to be sent to you. 

Once this first sorting is done, we classify the truffles into several categories: 

  • the Extra (usually very beautiful, regular, without any major defects),  
  • the 1st Choice (more irregular, "dented" or with small defects), 
  • the Pieces (when the truffle required a particular cutting work to remove damaged parts). 

We will then distinguish the adornment or peel of truffle. Resulting from the work of cutting truffles into pieces, this category is very interesting because it includes gléba (the flesh of the truffle) and not only "skin".

Truffle breaking is the result of canifage.

The selection

The selection is a real specialist's work: every week, the truffles change. For the black truffle of Périgord, the truffles of the beginning of the season (December) have nothing comparable with those of full season (February). Our job is to reduce quality gaps, because all our customers expect the same thing: taste! A subtle taste, which will be powerful in February but lighter in December... 

We also work with many catering professionals who have very specific expectations (we speak of "product applications"): some will want to cut regular slices of 4 cm, others want small whole truffles to make puff pastries or look for truffles to make "medals" in their cold cuts or layers in their foie gras... Our job is to offer the truffles that will best lend themselves to these applications.

The cannery

We are the precursors in terms of appertization and conservation of the black truffle of Périgord since this technique, allowing the making of truffles in "bottles", was used by our House since 1820. Subsequently, the Maison Truffes Henras won several distinctions including the gold medal at the General Competition of the Universal Exhibition of .... 1889 ! 

Our know-how as a conserver is transmitted from team to team, from generation to generation, because the manufacture of canned fresh truffles (called "first boil") is an expert profession. 

The black truffle of the Périgord hardly supports heat treatments but the preserves of first boiling or first cooking, when they are made by specialists, present very appreciable flavors (umami) and play an important role in the influence of French gastronomy. 

Starred chefs regularly use these products to make wonderful sauces or sublimate simple preparations... The truffle of first boil is a natural flavor enhancer!

The production workshop

We do not spoil anything; the remaining truffles are magnified in our range of derivative products.

 All our know-how is reflected in our gourmet and original preparations. 

We take your opinion into account to constantly satisfy your requirements.

Order picking

Fresh truffles are vacuum-packed with absorbent paper to protect them during transport and preserve them. A refrigerant pack is placed in the package in order to keep the interior cool for the duration of transport. 

The labels are glued by hand, which allows a final check of the product, a guarantee of additional quality. 

Our packages are prepared with care for a carefree delivery to your home.