A few figures

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.
  • Offer the best

    We make no compromises in terms of quality and food safety. We pay particular attention to the selection of our suppliers and the care in producing our products.
  • Responsiveness

    Our responsiveness and flexibility levels enable us to satisfy the most of customers demands.
  • Innovation

    Important investments are made for an ultramodern production plant and permanent research of new products in order to anticipate the evolution of the consumption patterns and provide product differentiation.
  • Environment

    To preserve our environment, in addition to our daily actions (recycling through selective waste…), we have implemented an ecological waste water plant. Our waste and packagings are also recycled.