Bests & Worsts Reviews from Amazon

I've been using this brand of truffle salt for almost 10 years. In addition, I have a second home in the SW of France, and get some other brands (also made with T. aestivum, the "summer truffle") there. I've got 3 brands of truffle salt open right now. The Sabatino is still my favorite. Rather than convince you that it's cool stuff, and that I'm a cool guy, I'll tell you how to get your money's worth out of the stuff. First of all, make sure that you've got the rim of the glass dusted clean of any salt particles, as well as the rubber sealing surface of the cap, so that you get a good seal from the cap. Second, close the bottle immediately after use. If you want some out on the table for your guests to use to their taste, put it in some sort of little salt cellar, and close up the big bottle right away. Third, put your firmly closed bottle into a good-quality freezer bag, seal that carefully, and put that into the freezer, which is where your truffle salt should live if you want to maintain its quality. Each time you take the bottle-in-a-bag out of the freezer, give the bag a sniff, and replace it if it's starting to get that weird stale freezer smell. Do the above, and your truffle salt will maintain its lovely aroma for literally years. Of course, you could also just ladle it out with a soup spoon and use it on everything, so that the bottle is emptied in a month, but I don't think that getting tired of the taste of truffles is doing yourself any favors whatsoever. I've been using truffle salt for 40 years, and I still have a moment of "oh goodie" pleasure each time I decide to use it in a dish. I'd wish the same for you.