The renowned Périgord chestnut is picked in autumn, its high season. It is derived from two varieties, the Bouche de Bétizac and the Marigoule, and accounts for 30% of chestnut production in France. Traditionally, it is eaten roasted, pan-cooked or as an accompaniment to Christmas turkey.
The Périgord chestnut, which is similar to the sweet chestnut but with just one kernel, has a firm texture, making it easy to peel and crunchy to eat. Rich in fibre and oligo-elements, it is gluten-free and low in fat, making it a very healthy treat.
Its production began again in the mid-20th century, in traditional chestnut groves as well as in planted orchards, where it can reach very large sizes.