november - march
Its scientific name comes from the lingering musky notes, reminiscent of the forest. It has an aromatic, slightly spicy flavour. Ideal for eating raw with pasta, rice and meat dishes, it can also be cooked without losing any of its characteristic spicy flavour.
The musk truffle is characterised by a very dark peridium, finely warted, similar to a black winter truffle. The gleba is smoke grey to brown-black according to its maturation period, with sparse coarse white veining.