Cultivation

In 1815 it was discovered by chance in France that it was possible to cultivate truffles. In those times, the Gallic country was already a large consumer of truffles and research was conducted out of pure scientific interest. Truffle production was enough for the small number of diners and restaurants that were interested in this delicacy until well into the twentieth century when demand increased and this was when the cultivation of truffles was raised as an option.

It took almost a century and a half to manage and consolidate trufficulture after this discovery.

Meanwhile in Spain, in inland areas with limestone soils and contasting climates, the locals saw how this precious mushroom was growing wild in their forests; nature was giving the truffle the water it needed.

The demand for truffles that came from our neighbouring countries was increasing.Sarrión established itself as the capital of the black truffle, not only because of its wild truffles, but also thanks to the decision of its people to allocate land to this type of agriculture.

The cultivation of this precious mushroom has promoted the development of a region located in an idyllic landscape, where a product grows that has been hailed "black gold" because of its flavour, exclusivity and handling.

Innovation in the sector and the commitment to the world of truffle farming has made Sarrión a world reference. Our expert producers help the truffle to develop: it is watered, taken care of, the weather is observed to make sure the truffle gets what it needs to grow as it would do it in a forest, taking into account that truffles do not like the artificial world: it is a crop that requires a lot of time and few chemicals.


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