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Périgord Walnuts Aop

Name: Périgord Walnuts Aop
Brand: LE MARCHE
SKU: WLN500
Price: 8.00 GBP
Availability: InStock

£8.00

Net: 500g Noix du Périgord AOP — certified French origin, Dordogne Whole walnuts in shell — large calibre, clean-cracking

AOP-certified walnuts from the Dordogne — crack the shell and the difference is obvious. Pale, plump kernels that are richer and more buttery than standard varieties, with a sweetness and depth that works as well in a sherry vinaigrette as it does in a walnut tart or alongside blue cheese and honey.

£8.00

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

Cracking
These are whole walnuts in shell. Use a nutcracker and crack firmly at the seam — Périgord walnuts tend to crack cleanly, yielding large kernel halves. A small pick or skewer is useful for extracting any pieces that stay lodged in the shell.

Vinaigrettes and salads
Rough-chop by knife into irregular pieces — the uneven texture gives a better result in dressings than a uniform chop. Fold through a sherry vinaigrette (sherry vinegar, Dijon mustard, extra virgin olive oil, a pinch of salt) and spoon over bitter leaf salads, roasted beetroot, or lentil and grain dishes. The creamy, buttery character of Périgord walnuts carries through a dressing in a way that more tannic varieties do not.

Caramelised
Melt a knob of butter in a non-stick pan over medium heat, add walnut halves and a generous spoonful of demerara sugar. Toss for 2–3 minutes until the sugar melts, coats the nuts and begins to darken. Turn out onto baking paper and allow to cool and set. Serve alongside roasted stone fruit, spooned over ice cream, or eaten warm as they are.

Baking
Fold chopped walnuts through cake batters, brownie mixes and banana bread. Use halves to top tarts — the classic French tarte aux noix showcases them at their best, set in a filling of caramel, cream and eggs. Their buttery sweetness means they need less added sugar than more bitter walnut varieties.

Cheeseboard
Crack and serve as whole halves alongside blue cheese (Roquefort is the classic Périgord pairing), aged Comté, or a soft goat's cheese. Add honey and the combination is complete.

Savoury
Toast briefly in a dry pan and scatter over roasted squash, root vegetables or pasta dishes — particularly good with brown butter, sage and Parmesan. Roughly crush and fold through grain salads or pilaffs.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

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.