Nutritional information per 100g

⁕ Calories: 771 kj / 182 kcal
⁕ Fat: 0.7 g
⁕ Of which saturated fatty acids: <0.1 g
⁕ Carbohydrates: 39.6 g
⁕ Of which sugar: 23.5 g
⁕ Protein: 1.3 g
⁕ Salt: <0.5 g

Marc Peyrey is a trained farmer specializing in fruit growing and uses his knowledge to select his raw materials to design his products using a customized process: parboiling.

This allows the creation of preparations that meet his desire for authenticity and tradition against a background of rigor and respect for the world of craftsmanship. This preserves all the flavors and softness of the fruit harvested in high season.

The perfect acquisition of the knowledge of the technique of drying duck plums in the south-west allowed Marc Peyrey to develop his own process and master it perfectly to apply it to very delicate fruits such as cherries, figs, apricots or tomatoes.

On the edge of the Périgord, Marc and Isabelle developed a product that would become their trademark: "Tomato Leaves®", which were candied or dried. Since then, Marc Peyrey's products have spread their scent on the most beautiful plates in France.

Marc has known how to pass on his passion through the original and authentic taste that you can find in his products. The art of parboiling requires a selection of raw materials, constant quality control and a real link between craftsmanship and agricultural production.

Coq d'or, Producteur Artisan de qualité au Collège Culinaire de France, Best of Gourmet, etc. All these awards honor the work of a team committed to the reputation of a pure French know-how.
MARC PEYREY, Le Bost, 24140 Maurens, France

The plum came to Europe from China via the Silk Road and became native to the entire Mediterranean region under the influence of the Greeks and Romans. Depending on the region, drying plums with solar power or in ovens is widely used. Prunes have a high nutritional value, keep for a long time and are ideal for stocking up.
In Gaul, ie in the first Roman province of Narbonne, which at that time extended to what is now Quercy, just outside the Agen region, the Romans planted several varieties of plums, including the "Saint Antonin" plum, also known as "Maurine". , a small blue plum, undoubtedly one of the oldest and most widespread varieties, producing very dark, small fruits.

"Rich in energy and fibre, minerals and vitamins and easy to store, Agen prunes underwent considerable development from the 17th to the late 19th century. The 'Pruneaux d'Agen' have always been part of the provisions of sailing ships at the time of the royal fleet and later on the steamships of the merchant seafaring.Part of the provisions for long sea voyages, the "Pruneau d'Agen” goes on a world voyage across seas and oceans to all continents. Sailors appreciate it for its taste and its nutritional qualities In combination with a flan mass of eggs, milk and sugar, the sailors invent the famous recipe of "Far Breton aux pruneaux".

In the 12th century, Benedictine monks from Clairac Abbey in the Lot Valley (between Agen and Villeneuve), upon the return of their third crusade, had the idea of ​​crossing local plum trees with new plum seedlings from Damascus, brought from Syria. And with that they had created a new type of plum called "Prune d'Ente". Thanks to its river port on the Garonne, Agen has become the shipping capital of Pruneaux. Because these prunes were labeled with the name of their original port of shipment, they became known as "Pruneaux d'Agen".