Original: $10.83
-70%$10.83
$3.25The Story
Noix du Périgord AOP — whole walnuts in shell from the Dordogne region of south-western France, carrying Appellation d'Origine Protégée status. The AOP designation guarantees that these walnuts are grown, harvested and processed within the defined Périgord production area, following traditional methods in a terroir that has been associated with walnut cultivation for centuries. The Dordogne remains one of the most important walnut-producing regions in France, and the Noix du Périgord is the standard against which other walnuts are measured.
Crack the shell and the difference is immediately clear. The kernels are pale, plump and notably creamy — richer, more buttery and less tannic than standard walnuts, with a sweetness and complexity of flavour that comes from the specific cultivars grown in the region and the conditions in which they develop. They are large calibre with a good kernel-to-shell ratio, and the shells crack cleanly. These walnuts work across sweet and savoury applications: in tarts, confections and baking where their buttery richness comes through directly; rough-chopped into vinaigrettes, scattered over salads and roasted vegetables, or served on a cheeseboard alongside blue cheese and honey. Caramelised in a pan with foaming butter and demerara sugar, they become something else entirely — an elegant topping for roasted stone fruit, ice cream or simply eaten warm on their own.
Origin: Périgord, Dordogne, France (AOP — Noix du Périgord)
Ingredients: Whole walnuts in shell (Juglans regia) — Noix du Périgord AOP
Storage: Store in a cool, dry, well-ventilated place away from direct sunlight. Walnuts in shell keep well for several months under the right conditions. Once cracked, use the kernels within a few days or refrigerate in an airtight container for up to two weeks.
Net: 500g
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Noix du Périgord AOP — whole walnuts in shell from the Dordogne region of south-western France, carrying Appellation d'Origine Protégée status. The AOP designation guarantees that these walnuts are grown, harvested and processed within the defined Périgord production area, following traditional methods in a terroir that has been associated with walnut cultivation for centuries. The Dordogne remains one of the most important walnut-producing regions in France, and the Noix du Périgord is the standard against which other walnuts are measured.
Crack the shell and the difference is immediately clear. The kernels are pale, plump and notably creamy — richer, more buttery and less tannic than standard walnuts, with a sweetness and complexity of flavour that comes from the specific cultivars grown in the region and the conditions in which they develop. They are large calibre with a good kernel-to-shell ratio, and the shells crack cleanly. These walnuts work across sweet and savoury applications: in tarts, confections and baking where their buttery richness comes through directly; rough-chopped into vinaigrettes, scattered over salads and roasted vegetables, or served on a cheeseboard alongside blue cheese and honey. Caramelised in a pan with foaming butter and demerara sugar, they become something else entirely — an elegant topping for roasted stone fruit, ice cream or simply eaten warm on their own.
Origin: Périgord, Dordogne, France (AOP — Noix du Périgord)
Ingredients: Whole walnuts in shell (Juglans regia) — Noix du Périgord AOP
Storage: Store in a cool, dry, well-ventilated place away from direct sunlight. Walnuts in shell keep well for several months under the right conditions. Once cracked, use the kernels within a few days or refrigerate in an airtight container for up to two weeks.
Net: 500g
