Noix du Périgord PDO indicates fresh and early nuts, dry and kernels of four varieties: fresh nuts must belong to the Marbot and Franquette varieties; for dry nuts, another accepted variety is Corne and, for nut kernels production, the varieties used are Franquette, Corne and Grandjean.
Production Method
The maximum density is 125 trees/ha with minimum distance between trees of at least 7 m. Harvesting is carried out carefully, when the kernel is solid and easily peeled. To obtain dry nuts, two methods are used: natural drying on panels or drying through hot and dry air ventilation, where the air flow must nor exceed 30ºC. The kernels are extracted from the nuts by breaking the shells manually or mechanically and separating them manually.
Appearance and Flavour
Noix du Périgord PDO in fresh or dry state is 28 mm. The nut kernels must be larger than 8 mm. They are highly appreciated by their small, white kernels. In case of predominantly light-coloured kernels, all shapes are accepted, as a whole or in parts. Whereas, for slightly darker, light brown or yellow-coloured kernels, only half-kernels are acceptable. Dry nuts have a less bitter taste.
Production Area
The production area of the Noix du Périgord PDO includes 612 municipal areas of the Aveyron and Lot departments, in the Midi-Pyrenees region; of the Charente department, in the Poitou-Charentes region; of the Corrèze department, in the Limousin region and of the Dordogne and Lot-et-Garonne departments, in the Aquitaine region.
History
The origins of Noix du Périgord PDO are very ancient. The presence of nuts in this territory is attested by fossilised wood and shells. Towards the 13th century, nuts were used to pay rents. Then, due to the war and some very cold winters, nut plantations were ruined. Since the 1980s, cultivation has been recovered with new, wide planted surfaces in Dordogne, an activity that has allowed production launching.
Gastronomy
Fresh Noix du Périgord PDO must be stored in the compartment with greater temperature of refrigerators. Fresh nuts are preserved up to mid October of the harvest year, whereas dry nuts are preserved in a fresh and dry place and can be consumed before December 31st of the year following the harvest. The new and fresh nut, sold in shells, must be consumed quickly after harvest. To eat the nut, the shell must be broken. Nuts are ideal together with creamy or fully-aged cheese. Found in market in honey pots where the kernels are dipped and combine with cheese and roasted meat. The kernels can be grinded and used to fill cakes and tarts or a decoration for ice-cream. Grinded nuts are also used in salads, on cream to season spinach or in birds stuffing.
Marketing
The product is sold as Noix du Périgord PDO. The types of walnuts marketed are fresh, dry and walnut kernels. Fresh or early walnuts are sold with the shell, packed in non-airtight packaging without exceeding a weight of 5 kg. The product must be packed the closest possible date to commercialization. Dried nuts are packed in packages of a maximum of 25 kg, while walnut kernels in packages of a maximum of 15 kg.
Distinctive Features
Technical knowledge of producers, adapted to local conditions and the particular weather, characterized by hot seasons and downpour rains which create a natural water supply in the underground necessary to cultivate walnuts has contributed to turn Noix du Périgord PDO into an exceptional product.
