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This 52-hectare estate, established in 1997, has pioneered the art of truffle cultivation in mainland Australia, creating a legacy that rivals the celebrated terroir of Périgord, France.\u003c\/p\u003e\n\u003cp\u003eThe story began when founder Alf Salter discovered this magical pocket of Western Australia, where deep, loamy soils and a temperate climate created the perfect conditions for growing the world's most coveted fungus. Walking the land's contours beneath 100-metre-tall karri giants, he recognised something extraordinary in this pristine environment.\u003c\/p\u003e\n\u003cp\u003eToday, Truffle Hill stands as the Southern Hemisphere's leading truffle producer, with over 55 kilometres of meticulously arranged hazelnut and oak trees. Each truffle is discovered by their beloved and specially trained dogs, who work in harmony with experienced handlers to uncover these black diamonds at their peak ripeness.\u003c\/p\u003e\n\u003cp\u003eThe estate's commitment to excellence extends beyond cultivation. From June to August, when the truffles reach their perfect maturity, each specimen undergoes rigorous selection and grading. This dedication to quality has earned them unprecedented acclaim – with renowned German \"Truffle Pope\" Ralf Bos rating their Black Périgord truffles above their French counterparts.\u003c\/p\u003e\n\u003cp\u003eBeyond fresh truffles, Truffle Hill offers year-round treasures through their artisanal product range, from truffle-infused honey to oil and tapenade. 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