Ceps

= What is a cep ? =

The cep is an edible mushroom belonging to the Boletaceae family. Its thick, slightly felted, fleshy cap measures between 5 and 20 cm in diameter. It is brown and white in color, with a stalk decorated with small dark-brown scales.

The term “cep” covers several species of mushroom, mainly “noble” boletus. Among the most common varieties are the summer boletus, the Bordeaux boletus and the pine boletus.

Ceps can be used to enhance a wide range of dishes: pies, pan-fried dishes, veloutés, risottos or stuffings. They also go wonderfully well with meats such as game and poultry. Renowned for their firm flesh and delicate flavor, porcini mushrooms are much appreciated in French gastronomy. In addition to their rich, nutty, earthy flavor, they are an excellent source of protein, fiber and vitamins. Ceps should be eaten after cooking.

= Where and when can ceps be harvested? =

Ceps grow mainly in temperate regions of the Northern Hemisphere, often in coniferous and deciduous forests, where they find soils rich in organic matter. The ideal harvesting period in the northern hemisphere is from June to October, with peak abundance in October thanks to optimal temperature and humidity conditions. In the southern hemisphere, harvesting takes place a little later, between November and January.

= Packaging and storage =

Our ceps are packaged in bulk cartons, in sizes from 5 to 10kg. They are available in several sizes: whole, chopped, sliced, halved or broken. We also offer blanched or unbleached ceps.

Our products can be stored at -18°C and have a guaranteed shelf life of 9 months. 

To find out more about our chanterelles, click here and don’t hesitate to contact us for a detailed product range.