Black truffle season Spain: plan around the fresh harvest
For a buyer of fresh truffle, the harvest calendar shapes the purchasing conversation. Iberian Truffle Trade supplies Tuber melanosporum from Teruel, Spain, fresh and never frozen. The harvest runs from November to March and uses trained dogs. Planning around that period means distinguishing a proposed buying schedule from an agreed order, and knowing why an enquiry outside the season receives a harvest date rather than a price.
Request an offerUse November to March as the planning window
Begin by identifying when you want your first delivery and how many kilograms you expect to request each week. Put both details in your enquiry. The November to March harvest window gives the seasonal context, but your proposed dates still need to be discussed alongside the product specification before you order.
Do not interpret a seasonal date range as confirmation of a particular delivery or quantity. State what your business needs and ask about that request. Keeping the first delivery date distinct from weekly kilograms makes the planned start and the ongoing requirement clear without presenting either as an agreed commitment.
Understand the role of harvest information
The truffles are harvested with trained dogs in Teruel. This is the stated harvesting method for the fresh Tuber melanosporum supplied by Iberian Truffle Trade. It does not add a separate certification or organic claim, and it should not be used to assume a particular volume for your order.
Truffles are packed on harvest day. For purchasing purposes, connect this fact with the delivery questions in your request rather than assuming a harvest date for an order that has not been agreed. Include your destination airport and desired first delivery date so the conversation covers both the seasonal product and its intended receipt.
Know what happens outside the season
If you contact us out of season, the reply will provide the next harvest date instead of a price. This gives you the relevant planning information without presenting an out of season price offer. Use the reply to frame when to return to the purchasing discussion for fresh product.
The product is never frozen, so do not frame an out of season enquiry as a request to substitute frozen stock. If your business is planning ahead, describe the future requirement in the message and include the proposed first delivery date. The response outside the season remains the next harvest date, not a quoted price.
Separate price planning from a published tariff
Prices are never published, and offers are made on request. Pricing is determined by the market after harvest begins. A budget discussion should therefore start with the actual grade, weekly kilograms and destination you want considered, rather than a supposed fixed seasonal rate or a price taken from another period.
First orders require 100% prepayment. Contact us to ask which payment methods are available, and raise questions about minimum order quantities or samples directly. These details are not established by the harvest calendar. Similarly, an organic availability enquiry needs a direct question, not an assumption based on the season or the origin.
Prepare the product and delivery details together
Choose Extra, more than 20 grams and round or oval, for table shaving; Grade I, more than 20 grams and irregular, for kitchen use where shape is unimportant; or Grade II, under 20 grams and irregular, whole or broken, for sauces, butter and infusions, including volume buyers. Agree the final specification before the order.
Provide company, country, work email and buyer role with your grade, weekly kilograms, airport, first delivery date and message. Direct shipping is under 48 hours in isothermal packaging following IATA requirements. For export, request the current documents list for your country. At receipt, follow the box instructions, keep the product cool and avoid heat; no storage temperature or shelf life figure is stated here.