Autumn truffles offer a distinct flavour profile characterised by earthiness and nuttiness. They exude a captivating aroma with hints of hazelnuts, wild mushrooms, and forest undergrowth. While not as intense as some other truffle varieties, their subtle yet complex taste adds depth and richness to a range of culinary creations.

Autumn truffles, or Burgundy truffles, get their name from their association with the Burgundy region of France, although they can also be found in other parts of Europe. Tuber uncinatum shares certain similarities with the prized Tuber aestivum (summer truffle) but has its own distinct characteristics. They have a dark brown to black exterior with a rough surface and a marbled beige-brown interior, often with delicate white veining.

Autumn truffles are typically harvested from late summer through autumn, aligning with their seasonal name. The harvesting process involves skilled truffle hunters, often accompanied by trained dogs or pigs, who assist in detecting the truffles' distinct aroma. The availability of autumn truffles can vary, as they are influenced by factors such as climate, soil conditions, and the natural cycle of truffle growth.