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PGI — Aquitaine
Nine centuries of history are concentrated in this fruit dried under the Gascon sun — from the Benedictine monks of Clairac to the orchards of the Lot valley, the pruneau d'Agen is the monastic treasure that became the emblem of Lot-et-Garonne.
Fruit from Aquitaine, PGI (IGP) since 2002.
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Legend traces the history of the pruneau d'Agen back to the 12th century, upon the return from the Third Crusade: the Benedictine monks of the abbaye de Clairac, in the Lot valley, are said to have had the idea of grafting local plum trees with new Damascus plum plants brought back from Syria. From this cross a variety was born: the Prune d'Ente, whose name comes from the Old French "enter" (to graft).
Production only truly took off from the 17th and 18th centuries, when the dried fruit's keeping and transport qualities turned it into a large-scale commercial commodity, shipped on gabarres from the port of Agen on the Garonne to Bordeaux and then overseas — it was this port of embarkation that gave the dried fruit its definitive name.
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The clay-limestone soils of the hillsides of the Lot and Garonne valleys, in a climatic transition zone between oceanic and Mediterranean influences (cold winters, hot summers with nights cooled by thundery showers), offer ideal conditions for the prune d'Ente. Lot-et-Garonne accounts for 79% of French production today, far ahead of Dordogne (7%) and Gironde (7%); Tarn-et-Garonne, Gers and Lot share the remainder. French orchards cover around 10,800 hectares, yielding a harvest of 30,500 tonnes in 2024, supported by 750 growers — 20% of whom manage their orchards under organic agriculture.
PGI status, obtained in 2002, crowned several decades of efforts to structure the industry, initiated back in 1953 with the creation of the GED (syndicat de défense professionnelle et de recherche sur la pruniculture), followed in 1963 by the Comité Économique du Pruneau and the Bureau Interprofessionnel du Pruneau. The prune is inseparable from Lot-et-Garonne identity — it features in baking (tarte aux pruneaux), charcuterie (boudin aux pruneaux), slow-cooked dishes (lapin aux pruneaux) and even as an aperitif (pruneaux à l'Armagnac). Every year in late August, the Fêtes d'Agen bring the town centre of Agen to life with concerts and street arts.
Appearance
Ovoid fruit, dark brown to black skin, glossy and wrinkled, brownish-yellow to golden-yellow flesh
Aroma
Intense aromas of candied fruit, honey and caramel, with spicy notes
Taste
Sweet and complex, notes of honey, liquorice, vanilla and caramel; slight acidity balancing the sweetness
Texture
Supple and fleshy; more melting for the mi-cuit, firmer for the rehydrated pruneau de bouche
Dried then rehydrated to up to 35% moisture before packaging; this is the classic version, sold whole or pitted, with a long shelf life.
Drying halted earlier, between 30 and 35% moisture, without subsequent rehydration: softer, more melting texture, shorter shelf life.
Filled with prune cream, almond paste, chocolate or dried fruit.
Macerated in Gascon eau-de-vie, a traditional festive speciality.
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Pruneau d'Agen mi-cuit is enjoyed on its own, at the end of a meal or as an afternoon snack. In cooking, it pairs wonderfully with white meats (pork, rabbit, chicken) and tagines. The pairing with foie gras — as a chutney or an accompaniment — is a classic of the South-West. Pruneau à l'Armagnac, served ice-cold, is a festive dessert. When it comes to drinks, a black tea or an Armagnac XO brings out the aromas of the prune.
Since: 2002
Area covered: Lot-et-Garonne (47) mainly (79% of production), + Gironde (33), Dordogne (24), Lot (46), Gers (32), Tarn-et-Garonne (82)
Key requirements: Prune d'Ente variety exclusively; drying, processing and packaging within the designated area; size grading and quality controlled
Interbranch organisation
Artisan
Artisan
Farm
Get listed and reach more lovers of regional produce.
Request a listingArtisan
Lou Prunel presents itself as a small artisanal business based in the heart of the Lot valley, the cradle of the prune d'Ente and pruneau d'Agen. It states that it has been processing organic pruneaux d'Agen for over thirty years, positioning itself as a specialist in organic pruneaux d'Agen, including Demeter-certified versions. Its range includes prunes, prune purée, virgin prune kernel oil, dried fruit (soft and bulk) and sweet treats, with a dedicated offering for professionals and an online shop.
| Address | 1001 Chem. de Femouillade, 47300 Bias, France |
| 05 53 40 19 85 | |
| contact@louprunel.com | |
| louprunel.com | |
| Facebook page | |
| @louprunel | |
| Visits | Yes |
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All production is certified organic, since 1996. |
Farm
Ferme de Lagrèse presents itself as a family-run plum-growing farm based in Thézac, in Lot-et-Garonne, where it has cultivated a 4-hectare orchard for several generations. It states that it began its conversion to organic farming in 2021. The prunes d'ente are processed on site into pruneaux d'Agen in traditional ovens; the farm shop welcomes visitors in the evening, from April to October (except Sundays), and by appointment the rest of the year. Mail order is also available, with orders placed by email.
| Address | Thézac — 47370 Thézac |
| francis.goul@orange.fr | |
| pruneauxdelagrese.fr | |
| Visits | Yes |
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Part of the production is certified organic, since 2018. |
