About us

Image
Our History

Trufa Mudéjar

Trufa Mudéjar is a family business founded in 1984 by José Yago and Emilia Villalba with the idea of achieving a sufficient production of black truffle to be able to access the commercialisation channel, but without losing the premise that both the process and the final fruit should be 100% natural. The challenge at that time was enormous, as the black truffle is, in principle, a wild product that grows spontaneously in the most unsuspected areas, and in the 1980s a truffle production network had not yet been developed, nor were there spaces for sharing knowledge as we have today. The search for and harvesting of the Teruel truffle was a legacy that was passed down from fathers to sons, in which each truffle gatherer had his own particular way of proceeding, learned over the years through trial and error. The truffle's growth cycle is still somewhat of a mystery today, but if we go back to those years, knowledge of its cycle and the conditions that condition it was little short of magic.
It was in this context that the family began to investigate what conditions had to be in place to ensure quality production. After years of observation and study, accompanied in our case by tests and trials, we reached the consensus that the essential parameters for obtaining an excellent quality black truffle are four:

Tree species

A tree species that naturally produces spores that seep into the soil so that they can germinate in the black truffle fruit.

Weather

Extreme climates with hot summers and cold winters.

Fields

Soils with suitable soils to favour the natural development of the fruit and at an altitude of 1100m.

Soils

Soil with a pH level between 7.5 and 8.5.

As for the most suitable tree, after much grafting and selection of species, we decided on a type of Quercus Ilex commonly known as “encina”, which is native to the area where we have our plantation, as it produces a greater quantity of high quality spores.

The extreme weather conditions allow the spores to germinate, which means that the mycelium inoculates the roots year after year and thus reactivates the activity of the mycorrhizae. All this happens in spring-summer with the high temperatures and little by little they mature in autumn-winter until they are harvested between November and March.

After almost two decades, the current farm located in the municipality of Alfambra (Teruel) was obtained. This farm meets the four necessary requirements for the production of Tuber Melanosporum, allowing them to obtain a product of the highest quality with a special texture and intense aromas, with a unique and distinctive flavour, obtaining the best truffle in the world.

In 2004, work began on the perimeter fencing of the farm, protecting it from the intrusion of wild animals such as wild boar, for whom truffles are a real delicacy.

The trees obtained from the grafting carried out over the years were planted on this farm. The plantation was equipped with infrastructures such as a drip-controlled irrigation system so that the plants have the necessary amount of water at all times.
Once the investments were made and after planting, it was necessary to wait an average of 10 years for the trees to start producing the longed-for black truffle. The wait was tense and long, but the subsequent results confirm the hopes we had placed in our previous work.

For more than a decade the farm has been in full production and the children and grandchildren of José and Emilia have been obtaining natural harvests every year, this being the third generation dedicated to the exploitation of this much-desired product.

We would like to point out that we are always thinking of the environment, ensuring that our truffles are 100% natural.