Spain stands at the heart of a remarkable story about black truffles, a culinary treasure that economies and landscapes have worked for years to turn into a thriving industry. In the hills where farming options are limited, truffle-rich land has become a key source of income. In Catalonia, the harvest reveals that a substantial share of fresh truffles comes from this region. Spain as a whole exports and dedicates a large expanse of land to truffle cultivation, with more than 600 hectares recorded in 2022. Lleida leads the way with 455 hectares, followed by tracts near Barcelona and Tarragona. The rise of truffle farming has helped Spain overtake France and Italy to become a dominant global producer and market driver.
Last year, the sector saw a significant yield with over 100 tons of black truffles produced in the region, accounting for about 60 percent of the world total. Experts note that continued growth is possible if cultivation expands, given that wild populations face challenges from irregular rainfall and less managed forests. Clean, well-maintained sites are essential for improving yields, explains Daniel Oliach of the Catalonia Forest Science and Technology Center, who specializes in edible fungi. This shift toward cultivated truffles highlights both opportunity and the need for sustainable forestry practices. (Source: CTFC and regional reports)
Spain has now surpassed France as the world’s leading producer of black truffles. In Barcelona, the progress is visible not only in production but in the conversations around how these truffles reach markets and kitchens. The Minister of Trade notes that the 2022 export value of cultured black truffles exceeded 25 million euros. The six principal exporting provinces—Teruel, Lleida, Huesca, Valencia, Soria, and Tarragona—house most of the industry’s companies, representing about 95 percent of truffles invoiced abroad. France and Italy remain major consumers, with towns hosting weekly markets that celebrate shared products and, in some places, a singular, signature item. (Source: regional trade data and industry analysis)
We Produce but Do Not Consume
Industry sources describe black truffle cultivation as a sector with strong revenue potential and employment. Spain supports 5,000 to 7,000 jobs tied to truffle production and processing. Despite high output, the country remains a net exporter rather than a heavy consumer of the product. Reasons cited include culinary traditions and a strategic focus on exports. A key regional plan emphasizes developing the sector in Catalonia, aiming to stimulate domestic consumption and enhance awareness of how to incorporate truffles into everyday cooking. (Source: industry surveys and regional strategy documents)
What about prices? A kilogram of black truffles can fetch around 200 euros, though consumers typically buy smaller portions, roughly 40 grams, in a typical purchase. The challenge lies in building consumer familiarity with the product and teaching people how to use it in recipes. The Catalan Forest Center notes that education around the product and improving perceived value are essential steps in broadening the market. (Source: market commentary and CTFC notes)
This black fungus, often the size of a golf ball and harvested in the winter, is celebrated as a culinary delicacy. A light touch can enhance a dish from simple fried eggs to elaborate haute cuisine, with cold settings intensifying aroma and flavor. Remarkably, Catalan chefs are seen as key ambassadors who can help popularize truffles beyond specialist markets. (Source: culinary experts and regional gastronomy discussions)
Vic Trufforum
Vic has a historic association with truffles, where the city market traditionally helps set truffle prices across Spain and has long featured a dedicated market stand on Saturdays. The city of Vic recently hosted TrufforumVic, a major event for Catalan truffle production. The festival combined technical conferences, demonstrations of cultivation, truffle-hunting dog showcases, and competitions for young chefs. Esteemed chefs, including Nandu Jubany and Martina Puigvert, headline cooking demonstrations and tastings that showcase the product’s potential. (Source: event organizers and regional press)
During the three days of the fair, 35 kilograms of fresh truffles were showcased at the El Sucre venue, and thousands of tastings introduced audiences to the product. The festival also highlighted notable recognitions: the Truffle Ambassador title went to renowned chef Joan Roca, and the Tòfona d’Or award was presented to Anna Erra, a prominent Catalan stateswoman and former Vic mayor. (Source: event coverage and awards announcements)