the "boletus pinophilus" is edible, and may be used fresh, preserved, dried and cooked in a manner similar to that of other edible boletes. it is highly regarded and can be quite expensive in central mexico, and is often sold dried there. the flesh is white, soft in mature specimens and does not change colour upon bruising. the taste and smell is pleasant. people of la malinche have likened the flavour to pork and pork crackling. it is easily misidentified as the porcini "boletus edulis", due to the similar habitat and appearance.