Under the blazing sun of the Iberian Peninsula, a silent revolution has taken place: Aragon has become the world’s leading producer of black truffles (Tuber melanosporum). But while this arid land now surpasses Périgord, it finds itself on the front line of global warming. Between cutting-edge irrigation techniques and fragile ecosystems, take a journey to the heart of “the other truffle country” as it attempts to save its black gold.
Aragon, the world capital of black truffles
In the heart of Aragon, in the mountainous provinces of Teruel, Huesca, and Zaragoza, thousands of hectares of truffle fields stretch out. This region has been able to take advantage of its unique terroir: calcareous, well-drained, poor soils, combined with a continental Mediterranean climate—with dry summers and cold winters—ideal conditions for the “mycorrhization” of host trees and the development of black truffles.
Today, Aragon has several thousand hectares dedicated to truffle farming, accounting for nearly 70% of Spanish production and a significant share of global production.
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Featured photo: © Village of Albarracín in the province of Teruel (Aragon), Spain © Freepik
