Food products - Import export

It's a Lyonnaise recipe that dates back to the beginning of the 19th century. It was made from lean pork (50%) and beef (50%). The defatted meats are only very finely chopped and supplemented with small cubes of back fat (pork belly). It is stuffed into a natural double casing and dried for 5 to 6 weeks.

Our various production sites in France are entirely dedicated to the sourcing, mixing, manufacturing and packaging of bars, snacks and high-protein powders. In our quest to provide our customers with the best possible experience, our company regularly invests in state-of-the-art equipment in order to constantly improve on the modular and flexible production capacity (different types of mixing capacity, various packaging lines).

Our global expertise in subcontracting will be an asset for the preparation of intermediate food products (IFP) going to nutraceutical or food factories.