LAUMONT
Dried Porcini mushroom (Boletus Edulis)
Product’s description
The fresh porcini used for drying grows wild in the mountains. After the rain from late summer to late autumn, thousands of kilos of perfectly formed porcini begin to appear. We collect and dry them so that they’re available all year round.
Dried porcini quality is measured from the whitest and free of imperfections, to the darkest and most economical. You can buy dried boletus of different qualities and prices to add to your products.
We offer dried boletus in 4 different quality grades:
Extra Quality. Premium quality, impeccable pieces of dried porcini, shiny white and olive-green flesh, with a fragrant aroma and a surprising meaty flavour. Recommended for top restaurants with Michelin stars or recommendations.
Premium Quality. Excellent quality of dried porcini, with a delicious aroma and flavour equal to the extra quality grade. Although it has an elegant visual presence, the colour has a dark brownish hue, with its flesh turning beige and a dark olive green. Recommended for gourmet menus of Italian, French and Spanish cuisines, or for medium/high priced menu restaurants.
2nd Class Quality. Good quality of dried porcini with some imperfections. The colour of the slices acquires a dark and intense shade and the price is lower. Suggested for restaurants with more economical menus and for companies in the food industry.
Industrial Quality
1st Class Industrial quality: hand-sliced and naturally dried boletus, which makes the flesh much darker than the machine-cut higher qualities.
2nd Class Industrial quality: selected boletus with imperfections in their texture compared to the first class industrial quality. Suggested for companies specialising in pizza, frozen food and rice with mushrooms.
