Fresh ceps — known as porcini in Italy — are among the most highly regarded wild mushrooms in the world. Firm-fleshed and full-flavoured, they deliver a deep, earthy richness with nutty, almost hazelnut-like undertones that no cultivated mushroom can match. FINE & WILD sources them from Italy and France during the autumn season, selecting for firm caps, clean interiors and good overall condition.

Several edible species within the genus Boletus are sold under the cep or porcini name, each with subtle differences in flavour while sharing that unmistakable porcini character. The summer varieties — Boletus reticulatus and Boletus aureus — appear first during the warmer months, followed by Boletus edulis and Boletus pinophilus later in the season, fruiting well into autumn. All are wild foraged; ceps form mycorrhizal relationships with tree roots and cannot be commercially cultivated. Every effort is made to supply them in perfect condition. Occasionally during transport, caps may separate from stems, and FINE & WILD sometimes supplies ceps cut in halves — the only reliable method to guarantee excellent internal condition throughout.

Origin: Italy / France

Ingredients: Fresh ceps (Boletus edulis and related species)

Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely wrapped in kitchen paper. Use within 2–3 days. Do not store in sealed plastic.

Net: 250g

Ceps (Porcini)

Dried Ceps — Extra Quality

Cep Powder

Fresh Ceps (Porcini)