France meets Italy in this exceptional white truffle salt from Tartuflanghe. Grey salt from Guérande, a medieval town in France, is hand-harvested from sea marshes using wooden tools, preserving its high mineral content and briny flavor. It’s combined with dried white truffles from the Piedmont to make this savory, flavorful seasoning salt.
There are three commonly harvested types of truffle, each with its own unique characteristics. Black winter truffles are earthy and pungent, while summer truffles are more delicate, with a sweet, nutty profile. White truffles, also known as Alba or Piedmont truffles, are prized for their deeply savory flavor, like aged cheese. Foraged in the hazy summer months in the region’s forests, these delicate nuggets are among the most valuable foods in the world.
The family-run Tartuflanghe has specialized in all things truffle for nearly 50 years. In 1975, chef Beppe Montanaro and his wife, Domenica, founded the company to celebrate their home’s most prized delicacy. (The company’s name is a play on words, combining the Italian for truffle, tartufo, with Langhe, where they are based.) Today, they are the stewards of 50 acres of lush woodland in the Piedmont region. Their truffles are still harvested in the old-fashioned way, with specially trained dogs who sniff out the fragrant delicacies underground. They’re dug and sorted by hand to ensure the highest quality with the least impact on the land. In their state-of-the-art solar-powered facility, Tartuflanghe is constantly innovating new ways to showcase truffles and make their unique flavor accessible to all.