Agrial's Meat division

Our Butchery & Charcuterie
Activity

Présentation d'une sélection de produits disponibles dans l'activité boucherie de la branche Viandes d'Agrial

Our Butchery activity

Maître Jacques, founded in 1964 by a butcher-charcutier, specializes in the production and sale of prepared butcher products. Renowned for its artisanal expertise, the company offers authentic products such as roasts, paupiettes, skewers, ribs, and sausages, all made from French meats (pork, beef, poultry).

It stands out for the quality of its products, sold in supermarkets and hypermarkets in both traditional butcher counters and self-service sections.

Maître Jacques prioritizes local sourcing and the expertise of its trained staff. The brand offers a wide range of easy-to-prepare products, ideal for convivial meals, with simple cooking tips.

  • 171

    employees

  • 2

    production sites located in Rennes (Brittany) and Cuisery (Burgundy-Franche-Comté)

  • 61

    years of expertise and know-how dedicated to creating healthy and delicious recipes

  • 6 640

    tonnes of products marketed in 2024

Présentation d'une sélection de produits disponibles dans l'activité charcuterie de la branche Viandes d'Agrial

Our Charcuterie activity

Our charcuterie business brings together six regional companies with genuine expertise, committed to preserving a rich and sustainable French charcuterie heritage.

Each of these companies works daily to produce a wide variety of premium charcuterie products. Whether it’s Brient, Tallec, Sibert-La Bresse specialists in cooked charcuterie (traditional and superior cooked hams, pâtés, head products, black and white puddings, roasts, salads…), or Salaisons du Mâconnais and Rochebillard & Blein, experts in dry-cured charcuterie (dry-cured hams and sausages), these companies strive to offer authentic, flavorful products while meeting evolving societal expectations.

  • 793

    employees

  • 10

    processing sites

  • 611

    years of combined expertise and know-how thanks to our companies

  • 26 130

    tonnes of charcuterie marketed in 2024

Our Cooked
Charcuterie Companies:

Les produits phares de Brient : le boudin blanc nature et le rôti cuit

Brient

The Brient adventure began in Brittany in the 1950s, in a post-war context, when charcutier Jean Brient decided to expand his artisanal shop to meet the growing demand from his customers.

Initially sold in traditional charcuterie shops and local stores, Brient products gradually expanded to other markets such as wholesalers and supermarkets.

Renowned for its head products, as well as a wide range of cooked charcuterie, Brient ’s ambition is to restore the prestige of traditional charcuterie and share it with as many people as possible.

In 2017, Brient joined Agrial with a clear vision: to develop, live, and share a human, gourmet, and authentic adventure within a strong and dynamic company.

Brient essentials: Rolled head, cooked roast, superior cooked ham, traditional black pudding, rabbit pâté, parsleyed head pâté, salads…

  • 279

    employees

  • 2

    processing sites in Mordelles and Antrain (Brittany)

  • 71

    years of expertise and know-how

  • 12 447

    tonnes of products marketed in 2024

Tallec

Located in southern Finistère, Tallec joined the Agrial group in 2018.

A specialist in traditional cooked charcuterie, both sliced and pre-packed, Tallec is regularly honored with awards at the Concours Général Agricole (over 50 medals since 2010, including 6 in 2023).

With genuine expertise, Tallec produces premium charcuterie products to guarantee impeccable quality that meets the most demanding standards for its customers and consumers.

An undisputed leader in France for traditional ham production and renowned for the quality of its hand-molded terrines roasted in the oven, Tallec has been committed for several years to promoting quality supply chains. A pioneer in this field, the company has been marketing Label Rouge products since the 1980s and is also engaged in the Organic Agriculture sector.

Tallec essentials: Traditional ham, country terrine, duck terrine, oven-roasted country terrine with Label Rouge certification…

  • 152

    employees

  • 2

    processing sites in Bannalec (29)

  • 78

    years of expertise and know-how

  • 4 202

    tonnes of products marketed in 2024

Sibert-La Bresse

Founded in 1925 in a former mill in Servas, Ain, just 10 km south of Bourg-en-Bresse, La Bresse is renowned for its expertise in charcuterie and the quality of its products. It preserves traditional recipes from Bresse and the Rhône-Alpes region while adapting them to evolving consumer expectations.

La Bresse produces hams, black and white puddings, and a wide range of charcuterie products such as head cheeses, Bresse-style civiers, Lyon-style cooking sausages, and andouillettes.

Sibert, founded in 1894 by Benoît Sibert in Loyettes and remaining family-owned until the mid-2000s, established itself as France’s specialist in black pudding. It is particularly recognized for a typical regional recipe: Lyon-style black pudding with cream.

In 2024, the two companies merged to create« Sibert-La Bresse ».

Sibert-La Bresse essentials: Traditional black puddings, knuckles, parsleyed ham, sauerkraut, Bresse-style civier, Troyes-style andouillettes…

  • 91

    employees

  • 2

    processing sites in Loyettes (01) et Servas (01)

  • 231

    years of combined expertise and know-how (131 years for the Loyettes site and 100 years for Servas)

  • 4 561

    tonnes of products marketed in 2024

Our Dry-Cured
Charcuterie companies:

Rochebillard & Blein

Founded in 1900 by Claude Blein and passed down through generations, Rochebillard & Blein offers a premium range of dry-cured products.

From its beginnings as a butcher shop to its first production workshops, the company has built its reputation by preserving tradition for over a century. Its products are crafted in a mountainous area, ideal for curing and aging.

By selecting the finest cuts from renowned farmers and benefiting from the pure air of the Massif Central, Rochebillard & Blein produces dry-cured hams and small salaisons of exceptional quality.

Rochebillard & Blein essentials: Dry-cured sausages, straight sausages, dry-cured hams, small salaisons…

  • 108

    employees

  • 3

    processing sites in Violay (42) and Taninges (74)

  • 125

    years of expertise and know-how

  • 1 745

    tonnes of products marketed in 2024

Salaisons du Mâconnais

Located in the heart of Burgundy, the Fouilloux family has been producing dry-cured sausages for four generations, preserving a proud family tradition.

Salaisons du Mâconnais highlights terroir, conviviality, and pleasure while developing a complete range of quality products. Today, the company offers traditional-style sausages, Label Rouge and organic varieties, distributed in supermarkets and hypermarkets as well as for export.

The company combines family tradition, the flexibility of an SME, strict quality standards, and the modernity of its production unit to meet the expectations of large-scale retail.

  • 99

    employees

  • 1

    processing site in Pierreclos (71)

  • 106

    years of expertise and konw-how

  • 3 174

    tonnes of products marketind in 2024

Découvrez aussi

Our Trading activity

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