Nutritional information per 100 g

⁕ Calories: 771 Kj / 182 Kcal
⁕ Fat: 0.7 g
⁕ Of which saturates: <0.1 g
⁕ Carbohydrate: 39.6 g
⁕ Of which sugars: 23.5 g
⁕ Protein: 1.3 g
⁕ Salt: <0.5 g

Marc Peyrey is a trained farmer specializing in fruit growing, and he uses his expertise to select the raw materials for creating his products using a unique process: semi-cooking.

This allows him to create preparations that reflect his desire for authenticity and tradition, combined with rigor and respect for the world of craftsmanship. This preserves all the flavors and the tender texture of the fruit harvested at the peak of the season.

By mastering the traditional technique of drying Ente plums in the southwest, Marc Peyrey was able to develop and perfect his own method and apply it to highly delicate fruits such as cherries, figs, apricots, and tomatoes.

On the edge of the Périgord, Marc and Isabelle developed a product that would become their trademark: candied or dried "Tomatenblätter®" (tomato leaves). Since then, Marc Peyrey's products have been spreading their aroma across the finest plates in France.

Marc has succeeded in sharing his passion through the original and authentic flavors found in his products. The art of semi-cooking requires careful selection of raw materials, constant quality control, and a genuine connection between craftsmanship and agricultural production.

Coq d'or, Artisan Producer of Quality at the Collège Culinaire de France, Best of Gourmet, and more. All these awards honor the work of a team dedicated to upholding the reputation of pure French know-how.
MARC PEYREY, Le Bost, 24140 Maurens, France

The Zwetschge plum arrived in Europe from China via the Silk Road and became established throughout the Mediterranean region under the influence of the Greeks and Romans. Depending on the region, drying the Zwetschge plums in the sun or in ovens is widely practiced. Prunes keep for a long time and are ideal for storing as provisions.
In Gaul, i.e. in the first Roman province of Narbonne, which at that time extended to present-day Quercy at the gates of the area around Agen, the Romans planted several varieties of Zwetschge plums, including the "Saint Antonin" Zwetschge plum, also known as "Maurine", a small blue Zwetschge plum that undoubtedly belongs to the oldest and most widely distributed varieties and produces very dark, small fruit.

"The prune from Agen is easy to store and thus experienced considerable development from the 17th to the late 19th century. The "Pruneaux d'Agen" have always been part of the provisions of sailing ships during the time of the royal fleet and later on the steamships of commercial shipping. As part of the food supplies for long sea voyages, the "Pruneau d'Agen" goes on a world tour across seas and oceans to all continents. The sailors appreciate them for their taste. In combination with a flan mixture of eggs, milk and sugar, the sailors invented the famous recipe for "Far Breton aux pruneaux".

In the 12th century, Benedictine monks of the Abbey of Clairac in the Lot Valley (between Agen and Villeneuve), after the return of their third crusade, had the idea to cross local Zwetschge plum trees with new Zwetschge plum seedlings from Damascus, which they had brought back from Syria. And with that they had created a new variety of Zwetschge plum, which was called "Prune d'Ente". Thanks to its river port on the Garonne, Agen has developed into the capital for the shipping of Pruneaux. Since these prunes were marked with the name of their original shipping port, they became known under the designation "Pruneaux d'Agen".