Exquisite truffle and mushroom tartufata sauce (7% truffle).
Ideal for pasta, rice, eggs, omelettes, pizza and as a garnish for a multitude of dishes.
Awarded at the GREAT TASTE AWARDS in London 2021
Mykés Gourmet is an artisan company located in Soria, Spain, with more than 11 years of experience in the gourmet food sector, specializing in the production and commercialization of truffle-based specialties.
Our main activity focuses on the production and distribution of products made with black truffle (Tuber melanosporum) and white truffle (Tuber magnatum), as well as the commercialization of fresh seasonal truffles.
We also develop a range of artisan sheep cheese spreads, made with natural ingredients and without preservatives.
Our products are available in retail, HORECA, and industrial formats, allowing us to adapt to the needs of distributors, restaurants, and food manufacturers.
At Mykés Gourmet, we produce a wide range of gourmet products with more than 40 references, including:
Extra virgin olive oils flavored with white truffle, black truffle, and boletus edulis
Modena balsamic vinegar with truffle and balsamic cream with black truffle
Truffle sauces such as salsa tartufa and natural tomato sauce with truffle
Organic fleur de sel with white and black truffle and organic spring salt mill with black truffle
Artisan honey and jams with truffle
Chocolate with black truffle (Tuber melanosporum)
Preserved truffle (Tuber melanosporum and Tuber aestivum)
Truffle juice (first cooking extraction) – Tuber melanosporum
Truffle carpaccio in extra virgin olive oil
Tuber melanosporum truffle pearls in different formats
Dehydrated truffle
A variety of dehydrated mushrooms
We also offer different types of preserved truffle for industrial applications, such as:
truffle
boletus
Iberian ham
black garlic
sun-dried tomato
dates
All our specialties are also available in professional formats for the HORECA sector, while maintaining our artisan essence and commitment to the highest quality raw materials.
At Mykés Gourmet, we aim to be present in chefs’ kitchens and contribute to the culinary creations prepared every day.