Truffles, prized for their aromatic intensity, are available in diverse forms, from fresh and frozen varieties like Tuber magnatum (white truffle) and Tuber melanosporum (black Périgord truffle) to processed products such as truffle oils, sauces, and minced preserves. Salsa tartufata bianca, a creamy white truffle sauce, exemplifies gourmet applications, while dehydrated or frozen truffles offer extended shelf life for culinary use.

The truffle market thrives on seasonal availability, with autumn and winter varieties like Tuber brumale and Tuber uncinatum (Burgundy truffle) commanding distinct price ranges. Fresh Tuber magnatum can exceed €5,000/kg, whereas summer truffles (Tuber aestivum) are more affordable. Wholesale buyers and distributors often source directly from regions like Piedmont (Italy) or Périgord (France), though online platforms facilitate global sales of frozen, jarred, or dried truffles.

Dog training for truffle hunting relies on specialized kits infused with truffle scent, though caution is advised regarding truffle oil for canine use—while non-toxic in moderation, excessive consumption may cause digestive issues.

Product innovation spans truffle-infused oils, butters, and even honey, catering to both chefs and home cooks. Minced black truffles, preserved in oil or freeze-dried Truffles, enhance dishes like pastas and risottos. Meanwhile, niche markets explore truffle-based pet products and artisanal goods like truffle carpaccio.

Sustainability concerns drive interest in cultivated species like Tuber borchii (bianchetto truffle), though wild varieties remain unparalleled in aroma. As demand grows, ethical sourcing and transparent grading systems (e.g., "extra grade" for intact specimens) gain prominence. From haute cuisine to retail, truffles continue to captivate global markets, blending tradition with modern gastronomy.