7 QUESTIONS
Teruel
The World's Leading Producer of Winter Black Truffles
Posted on 13 July, 2025
INTERVIEW
When people hear the word "truffle," the first thing that often comes to mind is the iconic black truffle (scientific name: Tuber melanosporum), which is in season during the winter. Historically, the French region of Périgord and the Italian town of Norcia have been renowned for producing these prized delicacies. Known as the "Périgord Truffle" in France and referred to in Italian as Nero Pregiato, meaning "precious black," this variety has long been cherished in high-end restaurants in Japan as well.
However, in recent years, many of these premium black truffles are no longer produced mainly in France or Italy—but in Spain. In particular, the small eastern Spanish town of Teruel now boasts one of the highest production volumes in the world.
In this article, we speak with Jaime Górriz, the head of Trufas Górriz, a company that grows and sells truffles in Teruel, to learn more about the little-known charm of Teruel’s truffles.
Where?
Teruel：
Located in the mountainous region of Aragón, Spain, the small town of Teruel has a population of just around 35,000. Despite its size, the area is known not only for its truffles but also for its renowned cured ham, Jamón de Teruel. Made from white pigs, it is the only Spanish ham of its kind to be granted D.O.P. (Denomination of Protected Origin) status by the European Union.
01
Can you tell us about the truffles you produce and their background?
We specialize in Tuber melanosporum, also known as the black winter truffle.
Our production varies from year to year depending on rainfall and the amount of irrigation, ranging between 30 to 200 kilograms per season. In Spain, and especially in Teruel, the black truffle season typically begins earlier than in France or Italy, often starting in late November to early December, depending on climate conditions.
Our journey began in the 1960s with my grandfather, who sourced truffles from remote locations and sold them discreetly to a few connoisseurs. At the time, most truffles from this region were shipped to France. Today, I represent the third generation, and after my father, I built a company with a stronger focus on direct-to-customer sales and international export. It's worth noting that over 80% of the world's Tuber melanosporum production actually comes from Teruel, even though much of it is still sold under French or Italian labels.
What is the most challenging aspect of cultivating truffles?
02
The most critical factors in truffle cultivation are: - Choosing high-quality, inoculated trees - Selecting suitable, well-drained soil - Ensuring optimal humidity - Providing careful attention during the early years of growth Truffle farming requires patience and precision, especially in the first 5-10 years when the trees are maturing and establishing their mycorrhizal relationships underground.
What are the unique characteristics of truffles from Teruel?
03
Truffles from Teruel are renowned for their intense aroma, deep flavor, and perfect ripening. This is thanks to the region's unique microclimate, marked by cold winters and mild summers at altitude. These conditions create an exceptional environment for truffles to develop their full aromatic complexity and culinary value.
What's your favorite way to enjoy truffles?
04
Our favorite way to enjoy truffles is the simplest and most traditional: thinly sliced, mixed with extra virgin olive oil and sea salt, left to rest for a few hours so the flavors blend perfectly, and then eaten as is - pure and aromatic.
Another iconic Spanish preparation is the truffled egg: place a fresh egg (still in its shell) in an airtight container with a truffle for a few days.
The egg absorbs the aroma, and when cooked - for example, fried or poached - it becomes a delicacy. Truffled eggs with pasta or in a mushroom risotto are also excellent.
See more details from Trufas Gorriz’s blog
Which Spanish wines go best with Teruel truffles, in your opinion?
05
Recommended wine pairings include aged Rioja or Ribera del Duero, barrel-aged Godello or Albariño, and dry sherry (Amontillado) for a unique Spanish experience.
06
What do you focus on when providing truffles?
We focus on three essential qualities: texture, aroma, and shape.
Every truffle is inspected one by one, by hand, to ensure it meets our standards.
This manual selection guarantees each truffle we offer is of the highest quality aromatic, ripe, and visually appealing.
Could you share your future vision and a message for consumers in Japan?
07
The truffle market today is becoming saturated with low-quality products from non-professional producers.
That's not our way.
We're not here to overwhelm you with sales pitches or pushy messages.
Our only goal is to share knowledge and passion. This business is in my blood - it began with my grandfather in 1960, and continues through me today.
From planting the tree, training the dog, waiting patiently for over a decade, and finally harvesting a truffle… this is more than business. It's a way of life.
I want every customer - especially chefs and food lovers in Japan - to understand every detail of the process and to feel truly guided and supported.
My hope is that they enjoy truffles as much as I enjoy hunting them.
If you're looking not just for a supplier, but for someone who lives and breathes truffles, I would be honored to collaborate.
Join us.
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In anticipation of our launch in the fall of 2024, the Japan Truffle Association (JTA) is inviting "truffle lovers" to become members. As a member, you will receive exclusive offers and have the opportunity to participate in upcoming workshops and events. Join our gourmet community connected by a shared love for truffles. Membership registration and annual fees are free.