Périgord truffles and their secrets
A famous Périgord speciality, truffles have been delighting connoisseurs for centuries. During your camping vacation in the Dordogne, you’ll have plenty of opportunities to taste the black gold of the Périgord.
A short history of the Périgord truffle
While the first written mention of truffles dates back to antiquity, the first mention of Périgord truffles dates back to the 18th century. It was only in the 19th century that truffles became a part of local meals, making the Périgord region famous. Production increased, reaching 2000 tonnes in 1892. Every house had its own truffle plantation, and the truffle-growing profession was born. Unfortunately, the First World War heralded the decline of the Périgord truffle: the abandonment of truffle fields, the rural exodus and the invasion of caterpillars were just some of the reasons for the virtual disappearance of the truffle. By the middle of the 20th century, only a few tons were produced each year. But how did the trend reverse? Thanks to billionaire Sylvain Foirat, truffle cultivation was modernized and relaunched. In 1972, for example, INRA developed a mycorrhization system for truffle plants. These investments helped to restore the truffle to its former glory. Today, between 4 and 10 tonnes of truffles are produced in the rapidly expanding Périgord region. Of course, the Périgord truffle is still part of the region’s culture, much to the delight of gourmets. This black gold can be found at all the region’s markets, including Périgueux.
Périgord truffles, their little secrets
Tuber melanosporum grows underground at the foot of trees, after fruiting from a mycelium living in symbiosis with the tree roots. They are often found at the foot of truffle oaks along the Dordogne, preferably in limestone soils. Truffles are born in spring, develop over the summer and ripen as early as November. The black truffle is the best-known, but there is also the brutal truffle, found in winter, and the summer truffle, which can be eaten raw. Today, truffles are usually found using trained dogs. Another technique is to observe certain species of flies that land on top of truffles to lay their eggs. But sometimes, a good look is all it takes to see the large truffles forming bumps on the surface of the ground. The soil is then dug up with an iron tool, the truffadou, also known as cavadou or djabadou, to extract the precious mushroom.
Where can you taste Périgord truffles?
The best place to taste Périgord’s black gold is the Sarlat market, just a few kilometers from our riverside campsite in the Dordogne, rue de Fénelon, during the truffle season from December to February. You’ll be able to taste the famous croustous, tapas with Périgord truffles. If you’re on vacation in the Périgord region in mid-January, don’t miss the Truffle Festival in Sarlat. Over the course of a weekend, the mushroom takes center stage with cooking workshops, entertainment and truffle-hunting demonstrations. You can also learn how to identify them easily and how to buy them.
