Montagne Noire

What Montagne Noire does

Montagne Noire is a French charcuterie and salaison brand founded in 1933 in Laouzas, Tarn (Occitanie), by brothers Fernand and Edmond Phalip. The company manufactures and sells dry cured meat products including saucissons, saucisses sèches, jambons secs, rosettes, coppas, pancettas, chorizos, bacons, and specialty items such as the skinless Le Petit Nu saucisson. Production operates across three dedicated sites in Occitanie — Durfort (sliced/dried sausage shaping), Albi (dry hams and salaisons, with cave aging), and Narbonne (final slicing and pre-packaged trays created in 1999). Six product lines span the price and quality tiers: Gamme Classique, Gamme Label Rouge (premium certified, pioneered by the company in 1969), Gamme Excellence (no nitrites/nitrates/plant preservatives), Gamme Héritage (no preservatives, sow meat, Gaillac wine), Gamme Spécialités (innovative formats), and Les Chiffonnades d'Alice (hand-deposited pre-sliced trays). All sites hold IFS, BRC, Label Rouge, and BIO certifications.

The company is a SASU (COMPAGNIE MONTAGNE NOIRE, SIREN 829 323 856) wholly owned by the French agricultural cooperative Cooperl Arc Atlantique since the 2017 acquisition, providing vertical integration from pig farming through to finished charcuterie. Montagne Noire generates revenue through B2C sales via French retail grocery chains (supermarkets/hypermarkets), delicatessen counters (cut-to-order), and two factory-direct retail stores in Durfort and Lamballe. Pricing is unit-based, with variable weights at deli counters (1.5–5.5 kg items) and fixed-weight pre-packaged SKUs (80–225 g). Customer segments are horizontal — primarily individual French consumers purchasing for home consumption (aperitifs, meals, entertaining), with secondary trade/food-service flow through butchers and caterers. Marketing is content-driven via the official website, recipe hub, email newsletter, Instagram contests, and in-store game contests tied to retail events such as the 2025 Foire aux Vins.

The registered headquarters is at Lamballe-Armor (Brittany, parent cooperative territory), while operational production remains concentrated in Occitanie, reflecting the brand's territorial identity and the cooperative's geographic footprint. ESG positioning is anchored to Cooperl's 2024 RSE Report — 11% GHG reduction since 2019, 88% of pig farmers abandoning castration, and a 100% recyclable packaging target by 2030 — supporting compliance with French retail ESG scorecards and providing defensive positioning against regulatory tightening.

Name

Montagne Noire

Legal name

COMPAGNIE MONTAGNE NOIRE

Website

https://montagne-noire.fr

Company type

Private

Founded year

1933

Operating status

Operating

Headcount range

101–250 employees

Short description

Montagne Noire is a French charcuterie and salaison brand founded in 1933 in Occitanie, manufacturing dry saucissons, jambons secs, rosettes, and specialty cured meats across three production sites. Owned by the Cooperl cooperative since 2017, it sells through French retail grocery, delicatessen counters, and two factory stores.

Ownership category

akta.pro rank

Product category

Traditional French Dry Charcuterie

NAICS

Meat Retailers (445240)

SIC

Sausages & Other Prepared Meat Products (2013), Food And Kindred Products (2000)

akta.pro primary industry

Fermented & Air-Dried Charcuterie (Salami, Pepperoni, Prosciutto-Style) (AFANAEAE)

akta.pro secondary industries

Cured Meats (Dry-Cured, Wet-Cured, Hams, Bacon) (AFANAEAA), Charcuterie & Cured Meats Specialty Stores (CRAHAGAE), Refrigerated Meat & Charcuterie Wholesale (AFAIAHAI)

Keywords

• Dry charcuterie manufacturing
• French pork salaisons
• Label Rouge cured meats
• Artisanal saucisson production
• Cured ham and rosette

Headquarters

HQ city

Lamballe

HQ country

France

HQ region

Europe

Offices5 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Marketing or Sales, Technology or R&D, Infrastructure

Revenue model

1. B2C Charcuterie Product Sales: Montagne Noire generates revenue through the sale of dry charcuterie and salaison products (saucissons, saucisses, jambons, rosettes, coppa, pancetta, bacon, chorizo, and specialty ranges) to end-consumer retail customers via supermarket/hypermarket chains, specialty food retailers, and its own factory-direct retail stores.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels5 records

Core offering

Montagne Noire manufactures and sells traditional French dry charcuterie and salaison products — including saucissons, saucisses sèches (droite and courbe), jambons secs, rosettes, coppa, pancetta, bacon, chorizo, terrines, and fine-sliced Chiffonnades trays — organised into six branded ranges (Classique, Label Rouge, Excellence, Héritage, Spécialités, Chiffonnades d'Alice) plus a cut-to-counter offering. Products are made from 100% French pork sourced through parent cooperative Cooperl Arc Atlantique and produced across three dedicated facilities in Albi, Durfort and Narbonne in Occitanie.

Product overview

Montagne Noire is a traditional French charcuterie company with a diversified product portfolio organized into six main lines: Gamme Classique (traditional Occitan-style products), Gamme Label Rouge (premium certified products), Gamme Excellence (high-end products without preservatives), Gamme Héritage (saucissons without preservatives using sow meat), Gamme Spécialités (innovative formats including skinless sausages), and Les Chiffonnades d'Alice (fine-sliced pre-packaged charcuterie). Products include dry sausages, saucissons, rosettes, coppas, pancettas, dried hams including Bayonne IGP and Jambon de Bayonne au piment d'Espelette, chorizos, bacons, and specialty items like Le Petit Nu (skinless sausage) and Apéro' Fuet. The company operates as part of the Cooperl Arc Atlantique agricultural cooperative, with production facilities in Durfort, Albi, and Narbonne in the Occitanie region of France.

Differentiator

Problem solved

Functional benefit

Brands

• Gamme Classique: Classic range of salaisons in Occitan colors featuring saucissons, saucisses sèches, jambons, coppas and bacons produced in Durfort and Albi
• Gamme Label Rouge
• Gamme Excellence
• Gamme Spécialités
• Chiffonnades d'Alice

Products and services

• Gamme Classique (Classic Range) Traditional Occitan-style charcuterie range of saucissons, saucisses sèches, jambons secs, rosettes, coppas and bacons sold pre-packaged or sliced, for everyday French consumers purchasing charcuterie at retail.
• Gamme Label Rouge (Premium Certified Range) Premium charcuterie range certified with the French Label Rouge quality mark, guaranteeing superior organoleptic qualities and controlled breeding/feeding conditions for 100% French pork; covers saucissons, saucisses sèches, rosette, dried ham and pavés.
• Gamme Excellence (Nitrite-Free Range) High-end range featuring saucisse sèche courbe made without nitrites, nitrates, or plant-based preservatives, using selected French pork, natural casing drying, and Gaillac AOC red wine; for consumers seeking clean-label premium charcuterie.
• Gamme Héritage (Preservative-Free Range) Premium saucisson and curved sausage range using mature French sow meat, free of nitrites, nitrates, and plant-based preservatives, with a slow drying process six times longer than conventional saucisson; aimed at consumers seeking authentic, fully clean-label charcuterie.
• Gamme Spécialités (Specialty Range) Specialty range featuring innovative charcuterie formats including Le Petit Nu skinless dry sausage and Apéro' Fuet; targets consumers looking for original formats and accessible quality.
• Les Chiffonnades d'Alice (Fine-Sliced Range) Fine-sliced charcuterie range of chorizo, rosette, dried ham, coppa, pancetta and dried beef, hand-deposited in 80g trays and made in Occitanie from French pork; ready-to-eat for aperitif and meal occasions.
• Charcuterie à la coupe (Cut-to-Counter Range) Cut-to-order charcuterie assortment including classics, Label Rouge products and specialties; products sold by weight at deli counters with variable weights from 1.5 kg to 5.5 kg, for tradit and food-service customers.
• Demi Coppa Half coppa sold by weight at the delicatessen counter; dried and aged in the Albi workshops; for delicatessen counter slicing for individual consumers and professionals.
• Jambon Sec Supérieur 9 Mois Label Rouge Premium dry-cured ham aged 9 months, Label Rouge certified, dry-salted without preservatives, variable weight ~5.5 kg per whole ham; for traditional charcuterie retailers and food-service professionals.
• Jambon de Bayonne IGP 9 Mois Bayonne dry-cured ham with IGP (Protected Geographical Indication), aged 9 months, salted with Salies-de-Béarn IGP salt, dried and aged in the Adour basin; made from French pork.
• Saucisse Sèche Courbe Excellence Premium curved dry sausage from the Excellence range, made with selected French pork, natural casing, and Gaillac AOC red wine; contains no nitrites, nitrates or plant-based preservatives; 180 g fixed pack; positioned as the brand's clean-label flagship.
• Saucisson Sec Label Rouge Premium dry saucisson with Label Rouge certification, delicately dried and slowly aged in natural casing at the Durfort workshop; 225 g net, 150 g pork per 100 g finished product.
• Saucisse Sèche Courbe Label Rouge Label Rouge certified curved dry sausage with characteristic curved shape, slowly dried and aged in natural casing at Durfort at the foot of Montagne Noire; signature product of the brand.
• Saucisson Sec 32 Tranches Pre-sliced dry saucisson offering 32 thin slices, made from 100% French pork; ready-to-eat format for aperitifs and snacking; 90 g net (146 g pork per 100 g finished product).
• Le Petit Nu Nature Innovative skinless dry sausage (pavé ~200 g) without traditional casing, relying on the natural white bloom (fleur) for preservation; ready to slice and share without the casing constraint; targets aperitif consumers.
• Le Petit Nu Épicé Spicy version of the Le Petit Nu skinless dry sausage, combining mild and hot peppers; ~200 g pavé format aimed at aperitif snacking consumers.
• Apéro' Fuet 100% French dry salami specialty made from French pork sourced from Élevages Bien-Être farms; soft texture, fine in mouth with balanced taste; 170 g net; aimed at aperitif consumers.
• Jambon de Bayonne au Piment d'Espelette Bayonne IGP dry-cured ham rubbed with Espelette pepper AOP; salted with Salies-de-Béarn IGP salt, aged 9 months in the Monein workshop; each ham hand-coated with Espelette pepper.
• Chorizo Fort Spicy chorizo with Spanish flavours; made with EU pork transformed in Spain; ~1700 g for slicing at the deli counter.
• Chorizo Doux Mild chorizo with Spanish flavours; made with EU pork transformed in Spain.
• Chiffonnades de Chorizo Fine-sliced chorizo from Les Chiffonnades d'Alice range; made in the Durfort workshop with 100% French pork; 80 g hand-deposited tray (135 g pork per 100 g finished product).
• Chiffonnades de Rosette Fine-sliced rosette from Les Chiffonnades d'Alice range; produced at the Durfort workshop with 100% French pork; 80 g tray.
• Chiffonnades de Jambon Sec Fine-sliced dried ham from Les Chiffonnades d'Alice range; produced at the Albi workshop from 100% French pork; 80 g tray.
• Chiffonnades de Coppa Fine-sliced coppa from Les Chiffonnades d'Alice range; produced at the Albi workshop from 100% French pork; 80 g tray.
• Chiffonnades de Pancetta Fine-sliced pancetta from Les Chiffonnades d'Alice range; dried and aged 8 weeks in the Albi workshop, sliced in Narbonne; 80 g tray.
• Assiette de Charcuterie (180 g Mixed Plate) Mixed charcuterie plate with dried ham, rosette, coppa and smoked bacon; 180 g ready-to-eat tray for everyday home consumption.
• Assiette de Charcuterie 5 Variétés (380 g Family Plate) Family-size mixed plate with five varieties: dried ham, rosette, coppa, pancetta and smoked bacon; 380 g ready-to-eat tray for family meals and entertaining.
• Assiette Sélection Label Rouge (130 g Premium Mixed Plate) Label Rouge certified mixed plate combining dried ham, coppa and rosette; three 100% French pork dry sausage recipes combining taste and quality; 130 g tray.
• Coppa (Gamme Classique) Pre-sliced coppa from the Classic range; made from pork neck; 90 g pack containing 10 slices.
• Demi Filet Mignon Séché Half dried pork tenderloin, a noble meat cut; variable weight approximately 200 g; sold by weight at the delicatessen counter.
• Saucisse Sèche à la Perche Label Rouge Traditional Southwest France dry sausage bearing Label Rouge certification; historically hung on wooden sticks for its characteristic curved shape; variable weight approximately 2.5 kg.
• Rosette Label Rouge Label Rouge certified rosette made from carefully selected French pork, seasoned and slowly dried; variable weight approximately 2.8 kg; for retail counter slicing.
• Maxi Courbe (350 g Sharing-Size Curved Dry Sausage) 350 g sharing-size curved dry sausage for convivial aperitif occasions; introduced in June 2020 as a larger format of the brand's signature curved sausage.

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

One partnership is on record.

• Cooperl Arc AtlantiquecoreStrategic or Co-development Partner · 1 January 2017Cooperl Arc Atlantique, a French agricultural cooperative specialising in pig production and pork meat transformation, acquired Montagne Noire in 2017. The cooperative enables full supply chain mastery from pig breeding through to finished charcuterie products, ensuring quality, traceability, and food safety. Cooperl holds IFS, BRC, Label Rouge, and BIO certifications across Montagne Noire's three production sites (Albi, Durfort, Narbonne). Cooperl was awarded the Trophée Valorise 2020 for animal welfare.

Scale indicators8 records

Recent moves9 records

Expansion highlights5 records

Broad incumbents

• Fleury Michon: Fleury Michon is a large French charcuterie and ready-meal incumbent with a broad portfolio spanning ham, surimi, and prepared meals. It competes with Montagne Noire in pre-sliced charcuterie trays and supermarket deli categories, but at much larger scale and broader category scope.
• Herta: Herta is a Nestlé-owned French charcuterie and processed meat incumbent (jambon, saucisses, knacks), competing across multiple categories where Montagne Noire plays including cooked ham and pre-packaged charcuterie, with greater scale but less focus on dry-cured premium.

Others

• Loué (Les Fermiers de Loué): Loué is a French agricultural cooperative producing Label Rouge poultry and pork products. While its primary focus is poultry, its Label Rouge pork and cured charcuterie lines (certified origin pork) overlap with Montagne Noire's premium traceability / Label Rouge positioning.

Direct peers

• Aoste: Aoste is a major French dry charcuterie specialist (saucissons secs, jambons secs, chorizos) owned by Aoste Brands (Cooperl among co-investors historically) and a direct French competitor to Montagne Noire's flagship dry sausage and cured ham ranges. Both compete for the same shelf space in French supermarkets' charcuterie aisle.
• Justin Bridou: Justin Bridou is a French charcuterie brand specialized in dry saucissons (saucissons secs, saucisses à l'ail) and is one of the most direct competitors to Montagne Noire in the French dry sausage category, with overlapping supermarket distribution and promotional mechanics.
• Cochonou: Cochonou is a historic French charcuterie brand focused on dry saucissons, jambons, and pâtés, sold across French retail. It directly competes with Montagne Noire across overlapping product formats and similar mid-tier price positioning.
• Bordeau Chesnel: Bordeau Chesnel is a French premium dry charcuterie brand (saucissons secs, pâtés, jambons secs), historically positioned similarly to Montagne Noire in the Label Rouge / quality tier, making it a closely comparable peer in the premium cured meats segment.

Emerging players

• Pierre Oteiza: Pierre Oteiza is a Basque Country charcuterie producer known for premium Kintoa Label Rouge pork and traditional charcuterie. Comparable to Montagne Noire on terroir authenticity, Label Rouge positioning, and dry-cured salaisons, though with a tighter regional specialty footprint.
• Patou Salaisons: Patou Salaisons is a French salaison producer based in Montagne Noire's Occitanie region, with traditional dry sausages and charcuterie. Geographic and category adjacency make it a relevant emerging peer despite smaller scale.

Regional players

• Les Salaisons du Massif Central: Salaisons du Massif Central is a regional French dry charcuterie producer based in Cantal, specializing in saucissons secs and salaisons produced with traditional methods. Comparable to Montagne Noire on artisanal dry sausage production but primarily serving central-southern French regional distribution.

Market position

Strengths4 records

Weaknesses5 records

Competitive moat6 records

Key risks5 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/MontagneNoire.Charcuterie
• LinkedInlinkedin.com/company/montagnenoire

Compliance5 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Montagne Noire