Fresh truffle is extraordinary, but it is also fragile, seasonal and operationally demanding. Its aroma changes quickly after harvest. Supply is limited to the winter season. Size, shape, maturity and aromatic intensity can vary. Once cut, the truffle becomes more exposed to oxidation and deterioration.

For chefs and owners, that creates practical challenges:

• i Menu planning is tied to a short seasonal window.
• ii Costing can be difficult.
• iii Yield can vary across each truffle.
• iv Trim and deterioration can create waste.
• v Teams may overuse fresh truffle where its full finishing impact is not required.

Real Truffle Logs help solve a specific problem: they give kitchens a way to use real black winter truffle inside the dish - while reserving fresh truffle for the moments where it has the greatest impact.