Description
Butter carrying white truffle rather than a truffle sauce built on a vegetable base: 95% butter with 3% white truffle (Tuber magnatum Pico), salt and flavourings, the same short ingredient list at every jar size TubeOriginal packs.
For restaurants and chefs. Melt a spoonful into risotto off the heat just before plating, work it into a warm sandwich or panino filling, or finish a steak or a vegetable side the way a compound butter is used elsewhere, but with the truffle already built in. The producer’s own guide is 16 to 30 g for two servings and 32 to 60 g for four, which puts a 250 g tub at roughly 16 to 30 portions depending on the pour. Because it is a fat carrying an aromatic compound rather than a cooked sauce, it goes in at the very end, off direct heat, or the aroma cooks away.
For specialty and Italian stores. White truffle butter reads as a step up from a truffle sauce or cream at the counter, since butter carries the aroma differently and appeals to a customer already comfortable with truffle products who is looking for something new to try. The 250 g size suits a store that also supplies restaurant customers alongside its retail shelf, sitting between the small 80 g jar for gift purchase and the larger 460 g catering tub. Refrigeration after opening is worth mentioning at the point of sale, since butter behaves differently from a shelf-stable sauce.
Format guidance: the 80 g jar suits gift purchase and table service, this 250 g tub suits a working kitchen or a store selling on to one.
Specs: 250 g, case of 6, shelf life 24 months, Umbria (Italy).
Allergens: milk.
