Несмотря на жару, сбор чеснока Арло с дымком прошел успешно: фермеры завершили традиционный процесс копчения

Following a harvest that took place under favorable conditions despite the high temperatures, Arleux smoked garlic (PGI) is now entering the smoking stage. An iconic product of the Hauts-de-France region, this spring garlic, grown across a geographical area comprising 62 communes of the Pas-de-Calais department, upholds a traditional craft based on plaiting and smoking. © Eric Potdevin A satisfactory harvest despite the heatwave "This year, we are looking at a fairly normal year in terms of quantity," explains Éric Potdevin, a producer of Arleux smoked garlic. Planted in early February, the spring garlic was harvested after July 14th, when temperatures were particularly high. "In the end, the heatwave did not really affect the harvest, although we had to work fast, as the soil was drying out rapidly, forming clumps." While yields are average, the sizes of the bulbs, on the other hand, are very inconsistent. This situation should be viewed in the context of autumn garlic, for which the growing season was particularly favorable. "The heatwaves began on June 15th, which enabled us to produce autumn garlic of excellent size." © Ferme Potdevin-Caron This garlic meets strict specifications The Arleux smoked garlic PGI remains a niche crop, with around 15 hectares, and the area under cultivation is stable. The PGI, recognized since 2013, is based on a local variety of pink spring garlic, historically suited to the region, as well as on precise specifications guaranteeing its origin and production methods. "Spring garlic suffers greatly as it is exposed to all the heatwaves. These days, without irrigation, yields drop sharply," explains Éric Potdevin. Despite these challenges, the quality is excellent this year. "The braids have had plenty of time to dry, and in terms of flavor and shelf life, this is truly an exceptional product." © Ferme Potdevin-Caron "Garlic caviar" After harvesting and drying, the garlic is plaited before being placed in the smokehouses. "Originally, we smoked the garlic to improve its shelf life. In the North, our summers were not very dry. Smoking helped reduce excess moisture by around 20%," explains the producer. The plaited bunches remain in the smokehouses for 8 to 10 days, day and night. At the Potdevin-Caron farm, the facilities now allow up to 30,000 plaited bunches to be smoked simultaneously. This capacity is a testament to the expertise developed around this traditional product. Long associated with the prominent families of the mining region in northern France, smoked garlic was once stored in large plaited bunches hung in kitchens or cellars. "Families were large, and stay-at-home mums did a lot of cooking. They had their own plait of garlic, from which they would pluck the cloves as they cooked," explains Éric Potdevin. Today, the sales of the very large braids have declined, and packaging has adapted to new consumer habits, with the introduction of smaller braids. This evolution has not detracted from the product's exceptional character. "Around here, we say that Arleux Smoked Garlic (PGI) is the caviar of garlic. It keeps very well and has a very distinctive, characteristic flavor." © Ferme Potdevin-Caron A niche market that is exported and keeps a tradition alive Arleux smoked garlic now extends well beyond regional borders. "It is a niche market, but it exports very well. The garlic sells well and is highly prized by certain consumers," explains the producer. The braided smoked garlic is marketed internationally by Maison Potdevin-Caron, which exports its products to several countries. Tradition will also take center stage at the traditional Arleux Smoked Garlic Fair, held every year on the first Sunday in September and attracting nearly 60,000 visitors annually. For more information: Eric Potdevin Ail Fumé d'Arleux IGP Phone: +33 (0) 3 27 88 84 77 https://www.potdevin-caron.com/histoire.php