Weight: 130
Silky, decadent and wild. Black truffle shards stud every slice. Butter meets mushroom on the tongue. No metallic finish — just pure, melting richness. Pale gold with dark marbling.
Raised in Gascony’s oak forests, then hand-harvested and cured with Périgord truffles. Whole lobe, never pressed or blended. A small farm — geese roam freely until autumn. Old law, old way.
Slice cold onto warm brioche. Sauté in its own fat for a crispy blush. Pair with Sauternes or a dry Jurançon. Spread on a fig tart or into a steak. Let it breathe ten minutes — then swoon.
SGD50/130g
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