Nut of Périgord (AOC)

The Noix of the Périgord is the name of a fruit-bearing AOC.

History

One found traces of hulls of nut going back to 17000 years in the places of dwelling of the man of Cro-Magnon in Périgord. Formerly, the nuts were used with manufacture as oil for the kitchen, lighting or the soap. Today, they are intended for consumption as fruit of mouth, kitchen and pastry making.

Surface of production

It relates to primarily the department of the the Dordogne, old province of the Périgord, and a fringe of the departments bordering: Corrèze, Charente and Batch.
Les orchards is established in bottom of valley or slopes exposed well in lower part of 500 m altitude. The walnut tree requires moderate heat and regular hydrous food without excess to give beautiful fruits.

Culture

It relates to the production of nut of the varieties “horn”, “marbot”, “grandjean” and “franquette”. They come from isolated walnut trees or identified orchards. The trees are planted with a density lower than 125 per hectare. The output is limited to four tons per ha.

Production

It exists in three forms:

fresh nut or early product: marbot varieties or franquette. These is a nut which is collected before maturity. It is removed from its husks and is consumed quickly. The interior skin is detached easily;
dry nuts: marbot varieties, franquette or horn. They are collected when the husks dried. It are put to dry on trestles or by ventilation of dry air with 30°C;
green walnuts of nut: franquette varieties, horn and grandjean. They are extracted with the hand.

The cleaning of nuts with bleach is prohibited.
En 2005,4000 ha were in production for a harvest of 3000 tons.

Internal bonds

AOC | List of the agroalimentary AOC | To drown

External bonds

Official site of the AOC nut of Périgord.

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