The summer truffle (Tuber aestivum) comes in a glass jar, artisanally preserved in its own juice and salt, which preserves its exquisite flavor. Harvested from May to August, this truffle is distinguished by its black exterior and hazelnut interior. Its preparation process includes cooking the truffle with water and salt, ensuring its freshness and quality. It stands out due to its fine and delicate taste, making it an ideal companion for vegetable creams, cold soups, salads, and tortillas. Being preserved in its juice, you can enjoy its flavor all year round. It is advisable to serve it in thin slices as carpaccio, and it is recommended to avoid combining it with strong dishes, as its delicacy may be lost.