The Summer Truffle (Tuber Aestivum) in its juice is designed to maintain its authentic flavor and texture. This product is carefully preserved in a glass jar, using artisanal techniques that keep its fine taste. Harvested between May and August, this truffle has a black exterior and a hazelnut interior, different from the classic black truffle. Its preparation involves cooking the truffle with water and salt, obtaining an essential juice for its perfect preservation year-round. It is recommended to consume it in thin slices, pairing with delicate dishes like vegetable creams, cold soups, or salads, avoiding stronger flavors.