Whole chestnuts in natural form (small jar)

Soak them overnight in cold water, then cook them for about 2 hours in twice their volume of water (20 minutes in a pressure cooker). Then prepare them as if they were fresh chestnuts. Practical and delicious, these little chestnuts will be very useful during the winter to make good soups or accompany good little dishes.

At the beginning of autumn, our natural chestnuts are picked when ripe, as soon as the shells come off the chestnut trees.

Our delicious chestnuts are first peeled over a fire to remove their beautiful rind.

The chestnuts are then brushed in order to remove the thin, whitish skin that covers them, which removes any bitterness. After this double preparation, the chestnuts are carefully sorted by hand in order to remove burnt or damaged fruits, and to keep only the best ones.

These cooked and peeled chestnuts are ideal for traditional and generous cooking. They go perfectly with turkey but also veal, pork, game meat or even mushrooms, red cabbage or apples.

Did you know?

• Chestnut has many nutritional properties, it is a very nutritious energy food. The fruit contains more than 75% carbohydrates, and has many minerals: rich in potassium, iron, zinc, sulfur, magnesium, calcium and vitamins (vitamins A, B1, B2 and C).
• The nutritional composition of chestnut makes it a tonic food for the muscles and stimulates blood circulation, ideal for fighting cold and fatigue.
• A very fibrous food, chestnuts help facilitate intestinal transit.