France · Agricultural craft; Forest craft; Périgord gastronomy
Trufficul ture et Récolte de la Truffe du Périgord
The cultivation and harvesting of the black Périgord truffle (Tuber melanosporum) — the 'black diamond' of French gastronomy. Trufficulture involves the mycorrhizal management of oak or hazelnut host trees, and harvesting by trained dogs or pigs following olfactory detection. The truffle season (November–March) is the most intensely guarded agricultural knowledge tradition in France — trufficulture knowledge is family property, rarely shared, and the subject of significant commercial secrecy.
Risk level: Vulnerable · Not listed
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