Over 200 employees on 3 sites:

  • 190 people at La Rochette, Savoie, manufacturing our dry sausages and fresh sausages from Savoy.
  • 7 employees at La Rochette for the artisan production of our dry sausages.
  • 9 people at Taninges in Haute-Savoie for the artisan production of our air-dried genuine Mont Blanc cured hams.

To meet growing demand, in 2015 we extended our production units cofinanced by:

  • the European Union through the European Agricultural Fund for Rural Development (EAFRD),
  • the Rhône-Alpes region,
  • the Pays de Savoie Assembly.