We have two principal
sites for slaughtering, cutting and
deboning of pork meat: Lamballe and Montfort sur Meu.
Jean Gourdet heads both sites which can handle about
258,750 tonnes per year and offer identical services
(commercial, logistics, sales, administration and more).
In the past, the site at Montfort specialised only in carcass cutting. Recent
investment, however, has now placed it as a forerunner
in the export market with the ability to perform ultra-modern
cutting techniques.
The Lamballe site has also received
investment and, along with its branch workshop
in Isère, has become a leader in providing medium and large-size
supermarkets with fresh pork cuts, processed meats as well as
cured and cooked pork products.
