Over 200 employees on 3 sites:
- 236 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.
- 11 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.