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Fabrique Delices Black Truffle Butter 3 oz

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How, we ask, could anyone make butter better than it already is? The California-based meat masters at Fabriques Delices have been so kind as to supply us with'count them!'FOUR answers. Their butters are made using the traditional French 'baratte' method, meaning the milk is separated, the heaviest portion is spun until thick and smooth, then injected with cream, giving it an intensely sumptuous texture. On top of all that fancy footwork, they've added fresh, rich flavors that raise the butter bar to new heights.

  • Black Truffle - Intense like those kids dressed in black reading Camus. If you're into big truffle flavor, this butter's your man.
  • White Truffle - A subtler, more garlicky flavor profile than its dark brethren'toss this in your pasta if you're all about subtlety and nuance.
  • Porcini - 'Shroomy perfection. Just melt on fresh pasta, grate some Parm and you've got yourself a simply divine meal.
  • Bacon - We're squealing with delight because this bacon butter has actual pieces of meat churned into it, giving it genuine swine flavor without kicking you in the face with it.

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Just the Facts

United States
Milk Type
Rennet Type

From Saucisson Sec to all natural pork-free truffle mousse, Fabrique Délices, a traditional French charcuterie company in Hayward, California, has been preparing time-honored classics alongside innovative new products for over 25 years. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 3,000 pounds a day. “We’re still traditional, artisanal,” said Sebastien Espinasse, vice president of sales and marketing. “We have some equipment to grind and mix ingredients but then everything is made by hand.”