Funghi
Frozen Whole
Frozen whole truffle is the intact fruit frozen soon after harvest to stop decay when it cannot be sold or served fresh. Freezing preserves more character than long ambient storage but dulls the brightest top notes; texture can soften after thaw. Thaw gently in the fridge and use quickly as you would a slightly tired fresh specimen—butter, eggs, pasta finishes. A good frozen whole was frozen fast at peak and vacuum sealed; a bad one was frozen after aroma collapse or shows freezer burn. Label dates matter. Never refreeze repeatedly.
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History
Commercial freezing gave truffle traders a way to hold surplus whole fruit.
Restaurant groups used frozen whole truffles to smooth seasonal spikes.
Vacuum-frozen whole truffles entered specialty retail for home cooks outside harvest weeks.