I wasn’t really sure whether to bite the excellent man’s hand off or just fall on him in gratitude. Dear Reader, I behaved and just said please and thank you interminably. The said man is Mister Truffle on Twitter and he’s setting up a new business, born of his passion for truffles, offering mail-order fresh truffles by the gram so people can order tiny amounts and feel more comfortable about using such a luxurious ingredient at home. Possibly in more “British” foods than you’d normally associate with a truffle. Hence a humble pork pie maker striking very lucky.
His challenge to me was to make a pork pie with truffle.
“I’m just sending you a sample – 10g” he said. After the merriment of picking up a parcel from the Post Office addressed like this, I discovered that 10g of truffle is a very decent, if not generous, sized little lump. How very lucky!
The term "truffle" as commonly used refers to members of the genera Tuber and Terfezia. There are many other kinds of subterranean fungi, "false truffles," which outwardly resemble the ones we eat. They are far more common than the ones that are collected for food, and some are poisonous.
Truffles are round, warty, and irregular in shape and vary from the size of a walnut to that of a man's fist. The season for most truffles falls between September and May.
*According to the concise gentlemen of Oxford, a growler is a small iceberg or a four-wheeled cab. They do not know what they have missed. Anyone from these parts devoid of vegetarian tendencies would tell those who write our dictionaries that a real growler is a thing of beauty, rare personality and infinite variety. It is a pork pie