| ≥1 piece |
1. Tinned after the first boiling.
Tinned while fresh, the truffle undergoes a sterilization procedure which makes a normal tinned product. However this first sterilization makes it lose about 25% of its substance, which become truffle juice. This varying loss, which does not allow, when the tin is opened, for a net weight of cooked truffle, limits selling to professional buyers..
2. Tinned after normal cooking.
The truffle thus tinned undergoes two sterilizations. The first, carried out in large cans, boils off its juice. The second sterilization takes place when the truffles have been sorted a fourth and final time and repackaged in little tins. At this stage part of the juice lost in the first cooking is added; the rest is sold as truffle juice. This double operation permits ensuring a net weight of cooked truffles when the tins are opened.