Cured meat and charcuteries
SALTING AND CURING KNOW-HOW
We are located in several production areas in France but mainly in Brittany, where the cooperative has been created more than 50 years ago. Thanks to our experience and our know-how in cured meat, we adapt ourselves to the requirements of different countries in terms of ingredients or market entry formalities. Some of our industrial sites have the approval to export to various countries such as China and Canada. We know how to answer the needs of our different distribution channels (retailers, wholesalers, catering, food processing industries).
Our products
|
Uncooked charcuterie |
Dried charcuterie |
Cooked charcuterie |
Dried cured meat |
Cooked cured meat |
OFFER SAFE, HEALTHY PRODUCTS AND OF IRREPROACHABLE QUALITY
Ensuring the production, promotion and marketing of safe and healthy products has been a requirement of our cooperative since its creation, and one that can be found operationally in each of our sites and in our export activity.
These include health control plans for industrial tools, good practice guides and training on hygiene and manufacturing processes, drafting and updating of internal specifications and those of customers, system certifications “IFS” (International Food Standard) and “BRC” (British Retail Consortium) of our industrial sites, and Quality Management Systems which aim to continuously improve our performance for our customers, our consumers, the supervisory authorities and more generally for all our stakeholders.
We have been certified ISO 50001 which targets to enhance the energetic performance of our industrial sites.
KEY FIGURES
tons exported
countries
of total production in France is exported
offices abroad
OUR COMMITMENTS
Our cooperative has been committed for more than 20 years in a logic of diversification of its productions through different specifications. Some are national, such as the Organic or Label Rouge quality sector, and others come under our initiative such as Pork raised without antibiotics or Alternative Agriculture.
Our brands, bearing our commitments and our know-how
The pork pieces from our meat cutting workshops are transferred to our various charcuterie-salting workshops for preparation. Into our 15 manufacturing sites, 2,700 professionals use all their know-how and produce raw, cooked or dry products that meet the expectations of our customers and consumers.
