The truffle is an underground fungus that lives associated with the roots of certain trees, mainly oaks, oaks and gall oaks, with which it establishes a mycorrhizal symbiosis that produces a mutual benefit, both for the fungus and for the plant.

The harvesting season takes place between December, January, February and March. It is the most appreciated and valued. The truffle is collected by the producer, where it is later received, classified (according to the quality of the truffle in 1º. 2º or 3º), cleaned and distributed to the client. Part of this truffle is frozen, so that it can be distributed to the client if needed during the year.

The Araba truffle cooperative was born at the end of 2006 as a result of the Action Plan for Trufficulture in the Basque Country. Currently, the truffle cooperative of Araba is formed by a total of 57 members, an association, which is a reference point for truffles throughout the whole of Basque Country.

Truffles, nowadays, are considered as the aromatizing par excellence to season and perfume a variety of exquisite dishes and give them a touch of personal distinction.