Description
At 460 g, this is TubeOriginal’s largest white truffle butter, sized for a kitchen that keeps truffle butter in weekly rotation rather than pulling out a jar occasionally. The recipe stays identical to the smaller jars: 95% butter with 3% white truffle (Tuber magnatum Pico), salt and flavourings.
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, 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 460 g tub at roughly 30 to 57 portions before reordering. Because it is a fat carrying an aromatic compound rather than a cooked sauce, add it at the very end, off direct heat, or the aroma cooks away.
For specialty and Italian stores. At 460 g the jar sits past what most shelves stock in one go, and suits a store that also supplies restaurant kitchens or sells by weight at a gastronomia counter. The cost per gram runs below the 80 g and 250 g jars, which gives a repeat chef customer a reason to buy direct in bulk rather than through a distributor. TubeOriginal sells only the 80 g jar to consumers online, so this format has no retail price to compare against; the store sets its own margin on a wholesale-oriented pack.
Format guidance: the 80 g jar suits gift purchase and table service, the 250 g tub a mid-size kitchen order, this 460 g tub a working kitchen buying for production.
Specs: 460 g, case of 6, shelf life 24 months, Umbria (Italy).
Allergens: milk.
