Truffle Salt

From the hills of Molise, hand-selected black summer truffles (Tuber aestivum) ground fresh into coarse Italian sea salt. The truffle does the work. The salt makes it sprinkle.

 

Open the jar and the room knows. Wet forest floor, raw cocoa, wild mushroom. On the tongue it lands clean and savoury, and the truffle settles in long behind it. The finish holds for half a minute, the way a good truffle should.

 

Best used as a finishing salt. High heat softens the aroma, so add it last. A pinch over hot french fries with shaved Parmesan. A dusting on both sides of a Wagyu steak just before serving. A scatter on roasted potatoes, scrambled eggs, or buttered popcorn. Once it lands in your kitchen, it finds its way into everything.

 

Every jar in our la Truffe collection is sourced from Molise, inspected for aroma intensity and freshness, and shipped at its peak.

 

Buy the la Truffe black truffle salt.

Use truffle salt as a finishing salt, not during high-heat cooking. For Wagyu, season the steak with truffle salt just before searing and add a final pinch after slicing. For caviar, keep it minimal and season the base only, such as a warm potato coin or chip with crème fraîche, then add the caviar last.

Orders placed by 1:00 PM Monday–Thursday are usually shipped the same day. During peak times, shipping may take an extra business day. We don’t ship on Fridays unless requested. All orders are sent via overnight delivery to ensure freshness, with a Freshtag verifying the cold chain during transit. Free shipping for any orders above €300 within EU, above €125 in Greece, above €48 within Attica, Athens (subject to terms).