The Périgord walnut is a product of Perigord heritage. Tasted in kernels or transformed into oil, this small nut is appreciated for its very particular taste. Benefiting from an AOP (Protected Designation of Origin) since 2004, Périgord walnuts come in four varieties (Marbot, Corne, Grandjean, Franquette), grown in Dordogne, Charente, Corrèze and the Lot. Spotlight on a nugget of Périgord, present since the dawn of time.
The Périgord walnut and its history
Present in the Périgord region for 17 years, Périgord nuts were already consumed by our ancestors. Nut residues have in fact been found in the places where Cro-Magnon man lived.
But from the 13th century, more than the kernels, it was the production of walnut oil that brought the region's fame and fortune. In the 18th century, the walnut trade even became intense in Dordogne.
It must be said that the walnut is a tree that thrives on deep, well-drained clay-limestone soils. The Vézère and Dordogne valleys are lands suitable for its cultivation and the harvest of walnuts.. However, in 1830, the severe cold decimated the walnut groves: the walnut oil trade began to decline.
Special varieties (Corne and Marbot) for the production of walnuts and its kernels (Grandjean) allow exports to continue. In 1950, a sector was created around Périgord walnuts and in 2002, the Appellation d'Origine Contrôlée (AOC) was obtained.
What are the best varieties of Périgord walnuts?
Périgord, a production, harvest and packaging basin, is renowned for its 4 varieties of nuts. Each has its own taste and nutritional characteristics.
The AOP guarantees the traceability and authenticity of Périgord nuts, produced in 612 Commons (Dordogne, Lot, Corrèze and Charente).
The Marbot
Brownish in color, Marbot is a large round nut, whose kernel is rich in water, white and crunchy. Her mild flavor is subtle. It is harvested in mid-September. In PDO, it is only sold in the form of inshell nuts.
The Horn
The Corne is a rustic nut. Sold in kernels and shells, this variety enjoys great success: it is the table nut par excellence. Its sweet kernel gives it a mild flavor. Under PDO, you can eat it as a dried nut and in kernels.
The Grandjean
Grandjean is a variety of nuts with a round shape and medium size. It is only sold in kernels under AOP. Its fleshy kernel is distinguished by a pronounced, slightly bitter taste, which can be enjoyed fresh.
La Franquette
The Franquette, recognizable by its oblong shape, is a delicate nut recognizable by his blond hair. The only variety originating from Isère, it is offered both in shell and in the kernel.
Used in cooking in the form of oil, Périgord walnuts can also be eaten fresh or dry. They are rich in omega 3 and 6, monounsaturated fatty acids and antioxidants. They also contain vitamin E and mineral salts such as magnesium, phosphorus and potassium. In short, they only have strengths.
Where to find Périgord walnuts?
To discover and savor them, Périgord nuts or nut-based products are available:
- on local markets ;
- for direct sale among producers ;
- en big surface ;
- about delicatessen shops.
And why not combine tourism and Périgord nuts by taking the “ Nut Road » which introduces you to walnut groves, oil mills but also restaurants?
When to collect Périgord walnuts?
They arrive at maturity between the end of September and the end of October. The harvest begins as soon as the husk, that is to say the shell of the nut, opens and falls. On the tree or on the ground, all that remains is to pick or collect them.
What are the main culinary uses of Périgord walnuts?
Périgord walnuts are products eaten alone or used to create recipes original, creative and tasty. In fact, they go perfectly with any type of savory or sweet dish. They can be used as a garnish in a salad, dessert or dish. Périgord walnuts can also be added to homemade cakes or biscuits.
Walnut kernels
Walnut kernels are perfect for bring flavor and texture to your dishes. They are delicious on salads, cheese platters, desserts or even in main dishes!
Walnut oil
Walnut oil adds subtle flavors to dishes. Degrading quickly under the effect of heat, walnut oil is used exclusively in seasoning on salads or already cooked dishes.
Pastries
Périgord walnuts are perfect for cakes. They decorate tarte Tatin, tart Périgord strawberries, cheesecake or tiramisu. They give a soft and creamy taste to your desserts.
A walnut cake well known to Montignac residents has even been named Lascaux.
The dishes
Crushed or in kernels, Périgord walnuts go perfectly with foie gras, duck breast, lamb or fish. As an accompaniment, these products bring an original and typical flavor of Périgord which charms the taste buds of gourmands.
