Wild, not cultivated.
These trees were never planted. They grow where they grew before any farm existed. The Susquehanna bottomlands, the creek corridors, the fence rows of York and Lancaster counties. Wild black walnut has a flavor profile that cultivated English walnut cannot replicate — deeper, more assertive, earthier. It is an acquired taste that, once acquired, cannot be forgotten.
The season is six weeks.
September 20 to November 1. Every year. No exceptions. The window when the hull turns from green to black and the nut releases cleanly from the tree. Outside this window, there is no product. This is not artificial scarcity — it is the biology of the tree. 26 international allocations from the 2026 harvest is all there is. Next year's harvest is a different batch.
Whole halves. No compromise.
The black walnut shell is among the hardest of any nut. Cracking it to whole halves — intact kernel halves with zero shell fragments — requires a precision saw and significant skill. Most operations produce pieces. We produce whole halves. This is the premium product that does not currently exist in the UK or Japan. This is what justifies the price. This is the standard we hold.