The slaughter, cutting, preparation and processing of meat are at the heart of our business. Pigs are born, bred and slaughtered and processed in France. Our products dedicated to export are produced in three certificated plants : Lamballe (22), Montfort-sur-Meu (35) and Saint-Maixent (79). Thanks to our butcher's know-how and our distribution network, we ensure our members a qualitative enhancement of their production.
Complete and integrated production chains
Our struggle against antibiotic resistance
- Good breeding practices to prevent animal disease
- Quick identification of sick animals and treatment with alternative medicines (homeopathy, herbal medicine or essential oil)
- If needed, at the last resort, the use of antibiotics is allowed, in order to avoid any suffering for the animal. The sick animal is then removed from the antibiotic free chain.
Thanks to all these efforts, Cooperl has reduced the rate of antibiotic use by 75% in the Antibiotic Free Chain.
“We are more animal reares than breeders. Pigs speak to us with their own language, we have to understand it.” V. Le Noir - Cooperl farmer cooperator
3 priorities dedicated to one objective
Respect of the regulations
R&D for product innovation and to improve animal welfare / environment / reduction of ATB use
One unique goal : the satisfaction of our customers by providing quality products
Breeders in France
Sows per farm
Of total production is exported
Our specialisation in pig production provides us with comprehensive expertise in pig meat and its transformation. We only use technologies designed for the material, in this case blood, to extract the best from it and to offer you high-quality products. Vertical integration enables us to guarantee full traceability of both our livestock and our products.