AOP varieties

Corne, Marbot, Grandjean and Franquette… Let’s put things clearly!

AOP Perigord walnuts brings together not one, but four varieties under a single name. Furthermore, depending on the variety, the AOP distinguishes three forms: fresh walnut, dried walnut and walnut kernel. You follow ? No ?

Nut shapes

The shell nut

First of all, you should know that the walnut does not present itself directly with its beautiful golden shell. Initially, it is enveloped in a green body called the husk. Once mature, from mid-September, it falls from its tree and separates from its envelope. It is sometimes necessary to give it a little help by gently removing the husk. We advise you to wear gloves, the husk has the annoying tendency to leave marks.

Undried, the nut is sold immediately and consumed for a short period of time. It is very rich in water, its kernel is white and its small skin gives it a slight bitter taste. It can be peeled easily.

As a fresh product, it is also a fragile product which must be kept in the refrigerator and consumed quickly.

The dried walnut is collected in the first days of October, as soon as it naturally falls to the ground. It is immediately washed then dried in dryers with hot air ventilation. The moisture content of the nut thus drops to 12%.

It can be stored all year round, protected from light, in a dry and cool place.

The walnut kernel

Once the nuts are dried, part of the production is intended for breaking to extract the precious kernel. This step is very delicate, as you can imagine. Using a mallet, break the shell sharply to remove the entire kernel if possible.

A sorting is then carried out on their shape (quarter, half, etc.) and on their color.

The different varieties of nuts

The Périgord terroir gave birth to 3 of the 4 varieties of the Protected Designation of Origin: Corne, Marbot, Grandjean were born in the “Périgord” production basin.

The Horn

It is found in the canton of Ayen in Corrèze with its extension to Hautefort in Dordogne. It has a PDO of walnut shell and kernel. It is a nut with a solid shell with a very fine sweet kernel on the palate. And it is mainly a table nut.

The Marbot

It comes from the area of Meyssac, Beaulieu, Argentat in Corrèze. It has a PDO in shell walnuts only. It is a large round nut. Its precocity makes it a favorite fresh nut.

The Grandjean

It is grown around Sarlat in the Dordogne and has an AOP in the kernel form only. It is a round nut whose fleshy kernel has a pronounced taste, coupled with a hint of bitterness.

La Franquette

It is very present in the 4 departments concerned by the AOP. It has a PDO of walnut shell and kernel. It is an oblong nut. Its kernel is blond and its aroma is delicate with a slight nutty taste. It is the only variety introduced from outside into the Périgord appellation area. It has been perfectly integrated across the entire production basin.