About us

Jean FLOC’H was born in Brittany in 1938. He put all his vision and daring into founding an industrial group that has placed authenticity at the forefront of its concerns. Following Jean’s death in 2007, executive director Michel BOULAIRE took over the reins with the same pragmatic, human approach as the Group’s founder.
Nowadays, the JEAN FLOC’H Group has a turnover of more than 1 billion euros, 2,100 employees and 12 industrial sites, most of which are located in Brittany, a traditional stock-breeding region.

As a key stakeholder in the Breton agri-food industry, the Group uses all its expertise to deliver the taste and quality that its many different customers demand. JEAN FLOC’H’s various brands are renowned for their versatility and can be adapted to all the markets in which they are distributed, while always continuing to ensure a top-quality food experience.

In all our activities, we are committed to ensuring the outstanding quality that our consumers and industrial partners have come to expect and making our breeders and employees proud of their achievements.

With annual meat production of 250,000 tonnes, we account for 12% of the French pork sector.

We invest, innovate and train to make sure we live up to the requirements of French food standards, which are amongst the most stringent in the world.

Inside JEAN FLOC’H: Exploring Our Business.
Logo Jean Floc'h

Our vision

Our strategic vision is based on our commitment to what is good. Good food on diners’ plates thanks to high-quality prepared meats and products, good approaches to preserving the environment through our commitments to ecological responsibility, which are testified to by the concrete, measurable actions we have undertaken.

We are determined to deliver the tastes and flavours that customers demand

Delivering the tastes and flavours that customers demand: that is precisely what our job consists of, and we look afresh at the requirements it brings with it every day. We work together with our partners and teams in a spirit of trust and ethical business practice to market safe, healthy products that are suitable for everyday use.

We listen to what our customers

We listen to what our customers have to say and respond by providing them with solutions perfectly tailored to their needs at competitive prices. By bringing together research and development, marketing and outstanding industrial performance, we are able to meet their meat and prepared product specifications. We invest heavily in improving our production equipment and ensuring that it has the necessary capacity and availability. Today, our ultra-short production line is unparalleled in the industry.

Our teams work hard to

Our teams work hard to:

  • improve the usage value for our customers
  • improve the quality of our products and services
  • extend or refresh the product range
  • further develop our products in line with health and safety-related criteria

Our markets

Five certified centres of activity and expertise that respond to the challenges of modern food production: to provide consumers with healthy products of French origin and prepared in a way that respects environmental imperatives.

 

Une mère et sa fille faisant des courses

Mass distribution

The group is present through 4 brands:

  • Jean Floc’h®
    Meat, sausages and grilled products, cured meat.
  • Viandes Clermont®
    Meat, delicatessen, processed products: ham, belly, smoked meat…
  • Quillard®
    Regional ham “Jambon de Vendée”, delicatessen, sausages, cured meat, smoked meat, stuffed piglet, cruste paste…
  • Chambost®
    Lyon cured meat
Un chef cuisinier préparant du porc

Catering

Hospitals, retirement homes, corporate restaurants, school restaurants…

All food service establishments are improving the nutritional quality of their proposals in response to public health challenges, of which food is an essential component.

Un chef cuisinier tenant un grand morceau de porc

Butcher, delicatessen and caterer

Food professionals choose to source their supplies from our Group. We share their desire to offer delicious, healthy meat.

Améliorer les conditions de travail au sein du groupe JEAN FLOC'H

Industry

We supply the major agri-food brands, which are justifiably demanding when it comes to sourcing. Our reactivity has enabled us to build long-term, trust-based partnerships.

Zone de chargements sur les porte-conteneurs

International

The JEAN FLOC’H Group exports to Europe, Asia and Africa. French hygiene quality, our national reputation and our logistical skills introduced us to international markets where we have developed specific areas of expertise tailored to local customs and requirements.

Our story

A Breton success story

Founded at the initiative of forward-thinking Breton businessman Jean FLOC’H, the Group developed swiftly by setting up and acquiring twelve industrial sites, each of them with its own established local roots. The Group’s outstanding success in the French and international markets made it a leader in the agri-food sector.

1985

Acquisition of Clermont

Acquisition of Clermont®, Liffré (35), our first meat processing plant.

Charcuterie JEAN FLOC'H

1989

Extension of the Locminé abattoir

By acquiring a meat processing plant for conversion into an industrial pork abattoir of 35,000 m² on a 12 ha site, JEAN FLOC’H asserted its ambition to become a major actor in the profession with a slaughtering capacity of 45,000 pigs/week.

Abattoirs Locminé

1991

Canning plant created

With the launch of the canning plant, the first factory of the JEAN FLOC’H brand, the group marked its desire to move toward processed products and widened the scope of its services to customers. Immediate success followed, helped by the spirit of competition that drives JEAN FLOC’H teams.

Terrine JEAN FLOC'H

1995

Creation of BERNARD processed meat plant, Barderff (56).

The choice of creating a new meat processing plant reflected a market expectation and preceded the decision to separate uncooked and cooked meats for greater health guarantees. The group increased its capacities (sausages, lardons and cured meats), but also food safety.

Usine Salaisons Bernard

1998

Acquisition of Loudéac viandes (22) and Ster Goz (29).

This acquisition mades it possible to increase the slaughtering capacity of the group, but also gave an opening into the specific work of sow meat cutting and deboning, which corresponds to the request of many French and European manufacturers.

Schéma découpe viande porc

2000

Creation of cured meat plant, Baud (56).

Photo aérienne de l'usine de Baud

2001

Creation of a deep-freezing plant in Guénin (56)

The major investment in a deep-freezing plant operating with the most efficient processes (IQF freezing with FlowFreeze and Gyrofreeze systems) supported by a capacity of 12,000 pallets, has opened up new scope for development.

JEAN FLOC'H Surgélation - Guénin (56)

2010

Acquisition of Quillard & fils company

The Quillard meat processing plant in Carquefou (44), brings together all our know-how and offers a large range of raw and cooked meats for all palates.

Pâté Quillard et fils

2015

Acquisition of CAP Solutions Culinaires

Renamed CAP Solutions Culinaires, this actor is performing on culinary solutions and coating & decoration products. This strategic development in intermediate foodstuffs aimed at the industrialists and at the catering is complementary with JEAN FLOC’H business sectors.

Usine Cap Solutions Culinaires

2019

Lyon dry cooked meat production

Acquisition of Chambost® at Tarare (69). A century old enterprise who produces dry cooked meat product.

Usine Chambost

1985

1989

1991

1995

1998

2000

2001

2010

2015

2019

Acquisition of Clermont

Acquisition of Clermont®, Liffré (35), our first meat processing plant.

Extension of the Locminé abattoir

By acquiring a meat processing plant for conversion into an industrial pork abattoir of 35,000 m² on a 12 ha site, JEAN FLOC’H asserted its ambition to become a major actor in the profession with a slaughtering capacity of 45,000 pigs/week.

Canning plant created

With the launch of the canning plant, the first factory of the JEAN FLOC’H brand, the group marked its desire to move toward processed products and widened the scope of its services to customers. Immediate success followed, helped by the spirit of competition that drives JEAN FLOC’H teams.

Creation of BERNARD processed meat plant, Barderff (56).

The choice of creating a new meat processing plant reflected a market expectation and preceded the decision to separate uncooked and cooked meats for greater health guarantees. The group increased its capacities (sausages, lardons and cured meats), but also food safety.

Acquisition of Loudéac viandes (22) and Ster Goz (29).

This acquisition mades it possible to increase the slaughtering capacity of the group, but also gave an opening into the specific work of sow meat cutting and deboning, which corresponds to the request of many French and European manufacturers.

Creation of cured meat plant, Baud (56).

Creation of a deep-freezing plant in Guénin (56)

The major investment in a deep-freezing plant operating with the most efficient processes (IQF freezing with FlowFreeze and Gyrofreeze systems) supported by a capacity of 12,000 pallets, has opened up new scope for development.

Acquisition of Quillard & fils company

The Quillard meat processing plant in Carquefou (44), brings together all our know-how and offers a large range of raw and cooked meats for all palates.

Acquisition of CAP Solutions Culinaires

Renamed CAP Solutions Culinaires, this actor is performing on culinary solutions and coating & decoration products. This strategic development in intermediate foodstuffs aimed at the industrialists and at the catering is complementary with JEAN FLOC’H business sectors.

Lyon dry cooked meat production

Acquisition of Chambost® at Tarare (69). A century old enterprise who produces dry cooked meat product.

Sites industriels JEAN FLOC'H, Baud (56)

Our industrial performance

The JEAN FLOC’H Group offers delicious prepared meats and products that can be used by everyone on an everyday basis. To make this possible, we are present throughout the entire region with five brands developed for the fresh, frozen, canned and culinary solutions segments.

By operating on an industrial scale while taking advantage of our traditional expertise, we have been able to excel in international markets.

The JEAN FLOC'H group in figures

Picto Export
1Bn
Turnover of 1 billion euros, including 1/3 in export markets
Picto site industriel
12
industrial sites
Picto Collaborateurs
2100
collaboraters
Picto cochon
12 %
french pork meat
Picto viande
250 000 T
of meat per year
Picto charcuterie
100 000 T
of processed meat per year

In a highly competitive market in which size plays a vital role in securing long-term sales opportunities, the Group has been able to establish a position of choice for itself thanks to its versatility and state-of-the-art equipment.

Président du groupe JEAN FLOC'H
Michel BOULAIRE CEO of the JEAN FLOC'H Group

3 state-of-the-art technologies

Fresh, frozen and canned meat markets: Whatever the form of processing involved, our production sites possess industrial equipment that meets all food quality and safety requirements.

Boucher découpant un carré de porc

Fresh products

Animal welfare in non-stress-inducing facilities is a top priority for the company, which ensures the freshness and quality of its products thanks to a fast post-slaughter production line. The qualified staff, consisting of a mix of generations, guarantee irreproachable food safety and unvarying quality that reflect a deep-seated commitment to excellence.
Côtes de porc de printemps - risotto petits pois

Frozen products

JEAN FLOC'H is a frozen-meat specialist with four production shops and a huge refrigerated storage facility with space for 12,000 pallets that confirms it as a leader in terms of quality and storage capacity. The company adapts its facilities to ensure maximum efficiency and the best possible frozen-food quality.
verrines-et-planche-jean-floch

Canned products

The company excels in the canning of food products by combining health and safety with the use of heat treatment techniques to preserve flavour. By procuring meat from its own slaughterhouse and adopting practices that respect both the environment and health and safety requirements, it is able to propose a varied range of high-quality canned products that unfailingly comply with the French National Health-Nutrition Plan.

Our priorities

Remaining faithful to its values at all times, the JEAN FLOC’H group has always sought to combine rigour with excellence, an approach that is summed up by its motto: “Choose what is good”.

Picto maïtrise
Quality
Our procurements comply with the market’s most demanding certifications: IFS and BRC Food.
Picto R&D
R&D
Our teams are constantly seeking to improve our recipes with the aim of ensuring healthy nutrition: replacement of additives with natural ingredients, reduction of salt content, optimisation of fat content. We take part in scientific studies conducted in the pork industry and the results allow us to move forwards in our choice of industrial health and safety measures.
Picto égalité
Equality
We work to ensure equal opportunities by welcoming persons with disabilities into our company. The expertise of our employees is reflected in our training and career development plans.
Picto bientraitance animale
Animal welfare
We provide our operational personnel and our drivers with formal instructions based on the good practices and animal protection guide.

Our sites

Pork operations, which lie at the heart of the JEAN FLOC’H Group’s business activities, are primarily handled in Brittany. Consult the contact details of its slaughterhouses and portioning, delicatessen products, frozen meat, canned meat and culinary solutions plants.

BernardMeat

Kerbéthune - 56501 Locminé

FR.56.140.002.CE

+33 (0)297616600

+33 (0)297616629

Send an email

Loudéac ViandesMeat

66 rue A. Enaud - 22605 Loudéac

FR.22.136.006.CE

+33 (0)296253874

+33 (0)296253863

Send an email

Ster GozMeat

Route de Pont Aven - 29380 Bannalec

FR.29.004.022.CE

+33 (0)298394460

+33 (0)298395405

Send an email

BernardProcessed meat

Zone du Barderff - 56500 Moréac

FR.56.140.006.CE (cooked meat)

+33 (0)297616601

+33 (0)297616602

Send an email

Jean Floc'hProcessed meat

ZI du Dressève - 56150 Baud

FR.56.010.001.CE (uncooked meat)

+33 (0)297513700

+33 (0)297513710

Send an email

Conserverie Jean Floc’hProcessed meat

ZI du Dressève - 56150 Baud

FR.56.010.001.CE

+33 (0)297511313

+33 (0)297390083

Send an email

Surgélation Jean Floc’hProcessed meat

ZI de Bonvallon - 56150 Guénin

FR.56.074.001.CE

+33 (0)297511900

+33 (0)297511901

Send an email

Viandes ClermontProcessed meat

Avenue de la Forêt - 35341 Liffré

FR.35.152.002.CE

+33 (0)299683119

+33 (0)299684597

Send an email

Quillard & FilsProcessed meat

Z.I. Nantes - 44470 Carquefou

FR.44.026.009.CE

+33 (0)240300304

+33 (0)240252320

Send an email

CAP Solutions CulinairesCulinary solutions

ZI du Brétin - 56140 Pleucadeuc

FR.56.159.002.CE / FR 56.159.003

+33 (0)297269464

+33 (0)297269607

Send an email

ChambostProcessed meat

Rue Edouard Branly - 69170 Tarare

FR.69.243.003 (dry meat)

+33 (0)474631081

+33 (0)474638059

Send an email