Grown in 612 municipalities in Aveyron, Charente, Corrèze, Dordogne, Lot and Lot-et-Garonne, the Périgord walnut holds an AOC and a PDO. Available in the form of fresh or "primeur" walnuts, dried walnuts or kernels, the nuthas been grown in the area since prehistoric times. Formerly, it was used for cooking oil, lighting and soap. Today, the Périgord walnut is mostly used for eating, cooking and baking.
Mainly grown in Dordogne, the Périgord walnut is generally present at the bottom of the valley or on well-exposed slopes where it benefits from moderate heat. Several varieties are cultivated, such as marbot and franquette for fresh and dried nuts, or corne and grandjean for kernels extracted by hand.
A walnut festival is held annually on the last Sunday of October at Thégra in Lot. It's an opportunity to attend a farmers' market, walnut oil-making demonstration or competition for the best walnut cake.