Homemade Truffle Sea Salt
This is a very heavy black truffle blend of sea salt that we make. We start with a french style sea salt that is pretty moist and add sliced black truffles.
8oz Sea Salt
3oz Sliced Black Truffles (Drained)
- Drain the truffles in cheesecloth and squeeze out as much moisture as you can.
- Preheat your oven to the lowest setting, 150°F is ideal but 200°F will work.
- Place 1/4 of the salt and the truffles in a food processor and pulse until the truffles are roughly the same size as the salt granules.
- Add the remaining sea salt and pulse until incorporated, do not over pulse or the salt will be too fine.
- Place the salt on a metal tray and dry in the oven for 15 minutes.
- Store in a sealed container, do not use immediately. The salt will smell a little musty from the truffles and they need to sit for a while to flavor the salt.
These wonderful, underground, fruiting mushrooms are a delicacy everywhere; they are considered the diamond of the kitchen, and are found by using pigs or, more commonly, dogs.
White truffles are found in Northern Italy and parts of Croatia. The mushrooms grow symbiotically with oak, hazel, poplar and beech trees and fruit in the autumn. The flesh is pale cream or brown with white marbling. White truffles can be sold anywhere from $1,000 to $2,200 per pound.
Black truffles are found in the Piedmont region of France and grow with oak and hazelnut trees. Their flavor is slightly stronger than that of the white truffles and is not as delicate.
The Pacific North West is also a very popular place to harvest different but still edible truffles. Oregon is known for their famous “Oregon White Truffle”. The act of finding truffles takes a well trained animal, patience, and the ability to keep your finds a secret. Since truffles are highly regarded in the culinary world, no one gives up their hunting grounds.