FICT @ French Pavilion @ SIAL Toronto 2017

How Do You Say

«Charcuterie» In French?

FRENCH PAVILION AT SIAL TORONTO 2017

FICT is seizing the opportunity offered by last year’s signature of the Canada-European Union Comprehensive Economic and Trade Agreement (CETA) to participate to the SIAL Toronto. Uniting 9 companies specialized in the production of charcuterie and dry-cured meat, the FICT delegation embodies the French charcuteries know-how in all its diversity.

This event is the occasion for us to welcome local Canadian importers, distributors, chefs, restaurant owners, etc. for them to taste our products. Ham, sausages, rillettes, pâtés, andouillettes and other delicacies will be offered to taste in our space in the fashion of a French Aperitif or artfully staged by Chef Christophe Measson and his team.

Food safety is a is an absolute priority for all dry-cured meat and charcuterie makers in France, who adhere to strict, optimized processes as defined in official, national food safety documents.

French charcuterie is best appreciated with wine and bread, it conveys conviviality and offers simple pleasures and energy. Our ambition is to introduce you to French charcuterie savoir-faire, its history, diversity, terroirs, flavors, experiences…

Bon appétit!

Robert VOLUT, President

Founded in 1924, the FICT is an industry association that represents deli meat producers, delicatessens and meat processing companies. It brings together 250 companies of all sizes throughout France working in this sector. Together, they carry out initiatives related to economic, legal, social, technical and regulatory affairs, while at the same time addressing the specific needs of each activity. The French Federation of Industriel Deli Meat Producers, Delicatessens and Meat Processors promotes the trade,its savoir-faire and its products. www.fict.fr

France Agrimer, the national authority for agriculture and sea products, is a public administrative establishment under State supervision. Missions : IN THE MARKETS : to provide economic monitoring and knowledge of the markets/to manage EU market regulation measures/to generate alerts in the event of a crisis. WITH PRODUCERS AND OPERATORS IN THE INDUSTRIES: to encourage inter-professional dialogue and cooperation /to assist in the organisation of producers;/to contribute to technical cooperation actions, including on an international level. >FOR OPERATORS PROJECTS : to strengthen the economic efficiency of industries/ to assist in setting up a sustainable development and quality policy/ to prevent risks that could jeopardise the industries.

Business France is the national agency supporting the international development of the French economy, responsible for fostering export growth by French businesses, as well as promoting and facilitating international investment in France. It promotes France’s companies, business image and nationwide attractiveness as an investment location, and also runs the V.I.E international internship program. Business France has 1,500 personnel, both in France and in 70 countries throughout the world, who work with a network of public- and private-sector partners. www.businessfrance.fr

Table of Contents

French Charcuterie, a Definition ...............................................

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French Charcuterie, a Few More Definitions ............................

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Defining Quality ........................................................................

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Traceability ................................................................................

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The Code of Best Practices ......................................................

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Exhibitors: Aubret ......................................................................

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AndrĂŠ Bazin ..............................................................

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Jean Brunet ..............................................................

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Chambost ................................................................

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Conserverie Arnaud .................................................

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Metzger Muller ........................................................

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Pierre Oteiza ............................................................

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Popy Group ..............................................................

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Tallec ........................................................................

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French Charcuterie, A Definition France includes over 450 different charcuterie specialties. Each region has its own recipes, offering a large palette of flavors. Although most products are still made with pork, more and more specialties are developed with poultry or other meats.

France has been a charcuterie producer for more than 15 centuries. This was born from needing to conserve meat as long as possible. In the ancient times of Gaul, farm owners would prepare, salt and drying pork. All that could be used in the animal would be transformed into sausages, saucissons, ham and more.

Centuries of experience and technology have helped refine and adapt recipes. We only use the right quantity of salt to make charcuterie today.

Products can be consumed all day long: breakfast, lunch, diner, happy hour or a barbecue.

The French charcuterie industry represents: • • • • •

250 companies, often in business for generations in every region of France.

37,000 artisans and employees 1.2 million tons of charcuterie products made every year €6.7 billion in turnover €305 million of products exported to 70 countries.

French charcuterie offers a great protein intake and many vitamins: A, B1, B6, B12, PP

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PÂTÉ DE CAMPAGNE

BOUDIN NOIR BOUDIN BLANC

TRIPES À LA MODE DE CAEN

QUICHE LORRAINE

JAMBON CUIT DE PARIS ANDOUILLETTES DE TROYES

PÂTÉ EN CROUTE

RILLETTES DU MANS

PÂTÉ ET MOUSSE DE FOIE JAMBON PERSILLÉ SAUCISSE DE MORTEAU

TRIPOUX GRILLONS CHARENTAIS

SAUCISSON BRIOCHÉ

JAMBON DE BAYONNE PIEDS ET PAQUETS SAUCISSE DE TOULOUSE

SAUCISSON SEC

SAUCISSES ET SAUCISSON SEC

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French Charcuterie, COOKED HAM (JAMBON BLANC) - Ham is cut from a pig’s back leg.

The bone may be taken off, along with the rind, fat and nerves, and the meat flavored with herbs and spices. The piece of ham is then salted and cooked. The resulting pink meat can be presented under the form of a block to slice, or directly as slices, provided that they hold as one piece. Lightly salted, the natural flavors of ham cannot be masked by heavy seasoning. It offers a soft texture, but still allows meat fibers to be sensed in the mouth. Ham can also be smoked. Ham is the best-selling charcuterie product in France.

DRY-CURED HAM - Dry-cured ham is cut from a pig’s back leg and must weigh at least 7.5 kg (15.5lbs) when salted. It can also be smoked.

The curing process takes 7 to 12 months. The older the ham, the more its flavors and other organoleptic qualities develop. Dry-cured ham develops aromas throughout its aging process. The muscle, slowly developing its softness, acquires a pink-red color. The rind is white, pure, firm and non-oily. Both moisture and salt are homogenously spread. Sliced very thin, ham melts in the mouth, liberating its delicate and moderately salted flavors.

LARDONS - Just like bacon, lardons are cut from a pig’s chest, salted, sometimes flavored with herbs and spices, then cut into small stripes.

They can also be smoked. Most of the time, they are sold in their raw state. They can also be pre-cooked (with an inside temperature of 140F), cooked, or broiled.

SHOULDER - Shoulder is cut from a pig’s front leg. The bone may be taken off, along with the rind, fat and nerves, and the meat flavored with herbs and spices. The piece is then salted and cooked. The resulting pink meat can be presented under the form of a block to slice, or directly as slices, provided that they hold together as one piece. Lightly salted, ham’s natural flavors cannot be masked by heavy seasoning. It offers a soft texture, but still allows meat fibers to be sensed in the mouth.

DRY-CURED SAUSAGES & SAUCISSONS - Dry-cured sausages are made by grinding and mixing both pork meat and fat–with herbs and spices optional-prior to inserting the mix in the pig intestine and let it dry. The resulting sausage can then be cut in thin slices and left at room temperature. The smell and taste of dry-cured sausage is unique.

They can be sold whole or sliced, smoked or not, with or without the protective intestine, and rolled into crushed peppercorns, spices,

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A Few More Definitions herbs, or more. The only difference between a dry-cured sausage and a saucisson is the caliber: sausages are thicker.

RAW OR COOKED SAUSAGES - Sausages are made through grinding and mixing of both pork (or veal, beef…) meat and fat–with herbs and spices optional-prior to inserting the mix in pig intestine. Sausages can also be smoked.

PÂTÉS - Pork, veal, goat, chicken, rabbit, and/or game, pâtés are made with various kinds of meats, offal and fat, all ground together prior to adding herbs and spices to the mix and cooking. Pâtés are presented under the form of a block to either slice or spread.

RILLETTES - Pork, veal, beef, sheep, goat, chicken, rabbit, and/or game, rillettes are meat spreads made with meat cooked in animal fat, sometimes with herbs and spices. They can be covered in a superficial layer of fat, exuded during the cooling process, and present pieces of meat fibers, mixed together and homogenously spread and bound with fat.

ANDOUILLES & ANDOUILLETTES - Produced with pork offal, andouilles are prepared by chopping and mixing pieces of the pork’s alimentary canal with herbs and spices (optional) before hand-filling pork intenstine with the mix and before cooking. Andouillettes are produced following the same process, but although andouillettes are never smoked -andouilles are. Andouillettes can be sold uncooked, but this distinction needs to be explicitly stated.

WHITE & BLACK SAUSAGES - White sausages are prepared through the fine grinding and mixing of lean meat and fat (pork, veal and/or poultry) with herbs and spices, prior to filling the mix into link-shaped envelops. Black sausages are produced with mixed pig blood and fat, sometimes flavored with herbs and spices, all stuffed in pig intestine.

For instance, Superior Paris black sausage is made with a third of fat, a third of blood and a third of cooked onions, with or without added milk or cream. Both types of sausages are unsmoked.

PASTRY CHARCUTERIE - This product range includes all charcuteries that are enveloped into a dough crust before being cooked in an oven, such as pâté en croute or meat turnovers.

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Defining PDO – Protected Denomination Origin (Appellation d’Origine Protégée or AOP in French) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. It is a European symbol that protects the name of the product all over the European Union.

PGI - Protected Geographical Indications, (Indications Géographiques Protégées or IGP in French), a European protection system, specify that there must be a link with the specific region at least during the food’s production, processing or manufacturing phases. The PGI describes specific local production methods, and can only be obtained by companies that already have a Certificate of Compliance or a Label Rouge designation.

The Label Rouge (red label) guarantees that a product of is the finest quality. The product must pass strict quality inspections and taste tests at every step of the production process. A wide variety of French deli meat products bear this label.

The Organic Farming (Agriculture Biologique or AB) label guar-antees quality related to production practices that are environmentally-friendly and respect the wellbeing of the animals used. A wide variety of French deli meat products bear this label.

The Porc Français (French Pork) label guarantees that the meat used to prepare a product was taken from animals born, slaughtered and transformed in France, for complete traceability.

France’s General Agricultural Competition for Charcuterie (Concours Général Agricole des Charcuteries) awards medals to the best of the best French gastronomic companies. These medals shed the light on the know-how, involvement, and excellence of their employees. Among the 450 specialties identified by the Code of Best Practices, 8 charcuterie categories were listed for the com-

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Quality petition this year: dry-cured ham, saucissons, rillettes, Superior pâtés, offal-based specialties, various types of sausages, and parsley-flavored ham Over 200 superior quality & traditional products carry the Savoir Faire Charcutier Français (French Charcuterie Know-How) label. Created to shed the light on artisanal and industrial French excellence, this label is stamped on all charcuteries that respect the Code of Best Practices’ rules and criteria –such as nutrition facts when stated– to produce superior quality dry-cured or regional specialties.

Specific indications The Code of Customs is the fruit of a collaboration between the industry and the French administration. Under the control of the French Court, it can be used as a trade reference to ensure the faithful nature of charcuterie specialties produced following traditional recipes.

It defines 450 recipes and 3 quality categories: Supérieur(es) (“Finest Quality”) A product of the finest quality containing nobler ingredients and fewer additives (only curing ingredients are allowed) than standard products.

Traditionnel(les) (“Traditional Quality”) This indication may be used only by finest quality products that contain no colouring agents and a strictly limited number of additives.

A l’ancienne (“Old-Style”) A product that meets the specifications for traditional products, and that was made with raw materials and ingredients that have never been frozen.

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Traceability

In France, a very strict regulatory framework establishes hygiene guidelines to follow. From raising to slaughter, from preparation to distribution, every step of charcuterie product production is conducted with official quality controls. To help abide by this set of rules, industrial manufacturers have set up two major tools in the past few years:

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The HACCP (Hazard Analysis Critical Control Point) is a set of rules and protocols to ensure the best food safety. This approach establishes principles to train personnel in hygiene management and proper dates of consumption. In this approach, every product must be attributed a lot number to ensure the most accurate traceability.

This approach allows manufacturers to guarantee both food safety and origin of every ingredient they use in every lot at each step of its preparation.

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The Good Hygienic Manufacturing Procedures Guide (Guide des bonnes pratiques d’hygiène) is a document that provides guidelines to follow to answer all food safety requirements. This guide also allows artisans and industrials to implement safety management processes corresponding to the NF EN ISO 22000 norm.

The Code of Best Practices

The Code of Best Practices in French Deli Meat Production is a 600 page document that specifyes the best practices for manufacturing deli meat and the main characteristics these products must have in order to meet legal requirements for sale.

This document is the fruit of a broad-based consensus between artisans, industrial manufacturers and the IFIP (a technical institute). It is approved by the French Administration, via the Directorate-General for Consumption, Competition and Repres-sion of Fraud. Thus, the Code helps to protect consumers and ensure fair industry practices.

For each type of deli meat product, the Code of Best Practices: •

indicates the required main ingredients and the other ingredients that can be added (raw materials, additives, decorations and coatings). The Code is based on a “positive list” approach, meaning that anything not explicitly authorised is to be considered as forbidden.

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describes the main production steps as well as the main characteristics that the product must present (physical, sensory, chemical and microbiological criteria).

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specifies the ways in which each specific product differs from other similar products (special designations). The product’s label may also feature special indications whose use is also governed by the Code of Best Practices.

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Aubret Contact Jean-Wilfrid SUTTER, export sales manager

Phone: +33 240 970 828 / Cellphone: +33 640 513 352 Email: jw.sutter@aubret.com Website: www.groupedaucy.com

Company Profile Aubret, created in 1973, is the European leader in lardon production and cooking aids and exports to 16 countries. Their range includes pork and poultry meat (cubed ham, pork shoulder preparations, bacon, lardons…), cooked pork products and culinary specialities. They have recently added organic and “label rouge” products in their range. The company offers multiple packaging possibilities: on tray, in plastic bags, big box, vacuum packed or gaz flushed, and anything for retail, food service and the food industry in general. They are committed to provide the best possible customer service and to create a real partnership by carefully listening to customers’ needs.

Certifications 12

2016 revenue: M€ 138 37% food service, 63% retail Export market shares: 17% Where: Great Britain, Germany, Spain, Portugal, Italy, Belgium, The Netherland, Africa & French overseas territories Main Clients: Carrefour, Auchan, Lidl, Brake, Pallas Food, Netto, Kaufland, Globus, Sonae Distribution, Unes, Mercure International, Domino’s Pizza

Product Range

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Sides of pork ribs individually cooked in barbecue sauce Superior traditional smoked diced bacon, dry salted premium quality Smoked diced poultry bacon Superior matches of smoked diced bacon with less salt ORGANIC Smoked diced bacon

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Grated smoked diced bacon Diced ham choice cooked cut Julienne of shoulder cooked Block of belly smoked No. 1 Smoked bacon belly PRESLICED Smoked sliced belly Standard cooked shoulder special for sandwich Garlic sausage smoked Cervelas Poultry Sausages balls Frankfurter type

Added Value Open to Private Label opportunities Organic, GMO-free & gluten-free product ranges Frozen & fresh product ranges

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AndrĂŠ Bazin Contact Yannick SIMONIN, sales manager

Phone: +33 608 640 227 Email: yannick.simonin@andre-bazin.fr

Company Profile Meat and sausage sector Industrial ready meal / Catering sectors Frozen and fresh products Raw, cooked and precooked products Smoked, browned, marinated products in several cuts

Certifications

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2016 revenue: Mâ‚Ź 125 Export market shares: Where: Canada, England, Belgium, Spain, Italy, Poland, Luxembourg, Ireland

Product Range • • • • •

Cooked ham with rind Cooked ham without rind Cooked Morteau sausage Cooked Montbeliard sausage Cooked Franc-Comté terrine

Added Value Open to Private Label opportunities Organic and GMO-free products ranges Frozen and fresh product ranges Halal product range

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Jean Brunet Contact Eric MOQUAY, CEO

Phone: +33 783 690 325 Email: e.moquay@sa-brunet.fr Website: www.jeanbrunet.com

Company Profile Pâtés Brunet offers an extensive range of high quality pâtés and terrines with various flavours and sizes for their own or for private labels. Sterilized and conditionned in glass jars, all their products are natural, without any colouring or preservative. Product safety is their major concern; yet their processing methods allow them to offer products that can be sold at ambient temperature with a 3-year shelf life, for a facilitated distribution. An IFS approved company, Pâtés brunet already works with major private labels distributors in France and Europe.

Certifications

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2016 revenue: M€ 10.3 3% food service, 97% retail Export market shares: 32% Where: West and East Europe countries, Uruguay, New Zealand, Australia Viet Nam… Main Clients: Carrefour, Auchan, Leclerc, Delhaize, Tesco, El Corte Ingles, Eroski, Lidl

Product Range • • • • • • • •

Farmhouse terrine with green peppercorns Old Style farmhouse terrine Chicken liver confit with Armagnac Duck pate with Armagnac Pork liver confit with red peppers and olives Aperi mix set of 3 pates: Piquillos peppers / grilled oignons/ spicy chorizo Spanish sausage Aperi Mix set of 3 smooth pates: bird hot chili, herbs, tex mex style Organic pork pate

Added Value Open to Private Label opportunities Organic product range

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Chambost Contact Didier LE GUEN, sales & marketing manager Phone: +33 612 458 422 Email: didier.le.guen@chambost.fr Website: www.chambost.fr

Company Profile Chambost : almost 100 years of experience in Salami & Sausages from Lyon, on a traditional, natural and superior level, for industry and retail customers.

2016 revenue: M€ 9 80% food service, 20% retail Export market shares: 8% Main Clients: French producers or suppliers of sliced charcuterie (Charcupac, Tranchage de la Jasse, Stemmelen, Charcuteries Vendéennes, Saloir du Périgord…)

Certifications

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Product Range • • • • • • • • • •

Genuine Lyon rosette Superior Lyon rosette Lyon rosette vacuum pack, without skin Genuine Lyon jesus 1919 original recipe salami with bridle Traditionnal salami Traditionnal salami rolled in pepper Traditionnal salami rolled in herbs Authentic curved salami from Beaujolais Dry superior salami vacuum pack, without skin

Added Value Open to Private Label opportunities Organic, GMO-free and gluten-free product ranges Fresh product range

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Conserverie Arnaud Contact Pierre ARNAUD, president

Phone: +33 555 702 903 Email: parnaud@conserverie-arnaud.com Website: www.conserverie-arnaud.com

Company Profile Manufacturing and commercialization of preserved pates and rillettes: sterilized meat products in glass jars (3 formats available: 90g, 180g and 280g). The recipes are based in the traditional French cuisine. We are a “single-product” company specialized in the sterilization.

2016 revenue: M€ 6.5 100% retail Export market shares: 10% Where: Australia, Southeast Asia, Eastern Europe, Belgium, Colombia, Denmark, Finland, Germany, Italy, Japan, New Zealand, Panama, Poland, Portugal, Senegal, South Africa, Spain, Switzerland, the Netherlands, United Kingdom, Uruguay Main Clients: Carrefour, Casino, Leclerc, Auchan, Intermarché, Système U…

Certifications

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Product Range •

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Range «Terroirs / Traditional»: Country-style Terrine, Rabbit Terrine, Duck Terrine…

Range «Gibier / Wild»: Wild Boar Terrine, Hare Terrine, Venison Terrine…

Range «Aromatiques / Aromatic»: Duck Terrine with Orange, Rabbit Terrine with Prunes, Country Terrine with Chestnuts…

Range « Mousses »: Pork Liver Mousse, Duck Mousse…

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Range « Rillettes »: Pure Pork, Goose, Duck and Rabbit Rillettes Range « Label Rouge / Red Label»: Country-style Terrine, Country-style Terrine with Espelette Pepper, Ceps or Chestnuts, Poultry Liver Terrine Range « Organic »: Countrystyle Terrine, Country-style Terrine with Espelette Pepper or Ceps, Poultry Liver Terrine, Pure Pork Rillettes

Added Value Open to Private Label opportunities Organic, GMO-free and gluten-free product ranges

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Metzger Muller Contact Daniel MULLER, CEO

Phone: +33 388 690 207 Email: dmuller@metzger-muller.com Website: www.metzger-muller.com

Company Profile A family company, Metzger Muller has been producing exceptional Alsatian recipes for top quality deli meats and meat pastries for 80 years. Their range includes assortments for sandwich preparation, sausages for choucroute, and the famous knack d’Alsace.

Metzger Muller transforms its products in a sterile environment to guarantee both the quality and safety of their products

Certifications BRC certifications in progress.

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2016 revenue: M€ 12 8% food service, 92% retail Export market shares: 3% Where: Belgium, Danemark, Czech Republic Main Clients: Système U, Cora, Auchan, Intermarché, Match

Product Range RETAIL • • • • • •

Filet Mignon gourmand cooked with 5 peppercorn Superior ham sausage Superior Alsatian Knack Superior Strasbourg Cervelas Butter Pâte en croûte - 2 slices Butter Alsatian riesling pie

DELI • Superior Lyon sausage • Superior Lyon sausage with pistachios • Assortment of Alsatian roulades (a mortadella-like specialty) • Liver sausage

Added Value Open to Private Label opportunities Fresh product range

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Pierre Oteiza Contact Pierre OTEIZA, CEO

Phone: +33 388 690 207 commercial.export@pierreoteiza.com Website: www.pierreoteiza.com

Company Profile Pierre OTEIZA: farmer and artisan charcuterie producer from les Aldudes Valley (Basque country, South West of France) proposes a range of products done with respect on time, waiting until the maturity of hams and cured meats.

Pierre Oteiza has also established a direct and privileged relationship with professional customers in France and abroad. Those partnerships, retailers (delicatessens, butchers…) or restaurants are the best ambassadors of the brand and its products from the Valley.

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2016 revenue: M€ 8.5 70% food service, 30% retail Export market shares: 10% Where: Japan, Europe (GB, Belgium, Luxembourg, Irland), Hong Kong, Canada, Taiwan, Philippines, Cambodge, Dubaï

Product Range • • • • • • •

Bayonne Ham Dry sausage Sausage from Les Aldudes Basque country Jesus Chorizo from les Aldudes Patés Traditional garnishes.

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Popy Group Contact Fabienne CAMINADE, sales manager

Phone: +33 607 465 040 Email: fabienne.caminade@popy.fr

Company Profile Founded in 1966, The Popy Group is the leader of the Andouillette (chitterlings sausages) market and produces a large part of its recipes through traditional handmade process. After welcoming a renowned star-awarded chef as Head of its R&D department, the Group has been able to create unique products to please its wide customer base, including famous restaurants and luxury hotels.

Certifications

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2016 revenue: M₏ 31 80% food service, 20% retail Export market shares: 2% Where: West and East Europe countries, Uruguay, New Zealand, Australia Viet Nam‌ Main Clients: Carrefour, Metro, Air France, Sodexho, Accor-Fairmont, Marriott, Hilton, Hyatt

Product Range • • • • • • • •

Troyes Andouillette (5A -the highest-quality type of Andouillette) Grill Andouillette Black saussage White Saussage Saussages: Toulouse, chipolata or merguez (available in breakfast format, 25g per sausage) Duck pâté with green peppercorns Chicken pâté with lemon and Foie Gras Rabbit pâté with dried fruits Smoked bacon

Added Value Frozen and fresh product ranges

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Tallec Contact Marie PUSHPARAJALINGAM, international sales manager Phone: +33 298 394 909 Email: marie.push@jptallec.com Website: www.jptallec.com

Company Profile Tallec started in 1947 as a pork slaughterhouse and developed quickly a unique expertise in the processing of pork, poultry, game meat for delicatessens or pre-packed lines of products. raditional know-how combined with high performance industrial machinery guarantees a total commitment to safety, quality, traceability and customer satisfaction. Regarded as one of the best French charcuterie manufactures, their flexible, multidisciplinary team offers tailor-made solutions adapted to their customers’ requirements.

Certifications

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2016 revenue: Mâ‚Ź 32 10% food service, 90% retail Export market shares: 15% Where: UK, Germany, Spain, Norway, Lebanon, Taiwan, Mauritius, Madagascar

Product Range • • • • • • • •

Traditional 1/2 Roasted Bacon Cooked Ham with Rind, Old-Style Cooked and Braised Ham with Rind Roasted Boneless Shoulder Pork Pork Head meat with Parsley Roasted Country Terrine Roasted Country Terrine with green peppercorns Cooked Pork Tongue

Added Value Open to Private Label opportunities Organic product range Frozen and fresh product ranges

Contact Eldjida Makloufi Quality and Export Regulation Manager e.makhloufi@fict.fr +33 175 000 938 FICT

Charline Primat Trade Advisor Food, Wine, Beer & Spirits charline.primat@businessfrance.fr +1 416 977 1257 ext. 205 Business France North America