La Charcuterie Vendéenne

What La Charcuterie Vendéenne does

La Charcuterie Vendéenne Petitgas is a privately held French charcuterie manufacturer founded in 1981 in Apremont, Vendée, by Gilles and Maryvonne Petitgas. Following Gilles Petitgas's death in 2009, Patrice Rautureau assumed leadership of the company. The firm operates a single 28,000 m² production site in Apremont, employs approximately 250-300 people, and produces roughly 10,000 tonnes of charcuterie per year, generating approximately €75M in annual revenue. Its flagship product is the Jambon de Vendée, which received IGP (Indication Géographique Protégée) certification from INAO in October 2014, an EU-regulated quality label that protects the product's geographic origin and traditional production method.

The product portfolio is organized into four lines: traditional Vendée specialties (Jambon de Vendée IGP, BIO organic variant, 1952 heritage ham, half-hams, pan-fry/grill hams); cooked charcuterie (roasts, terrines, pâtés, rillons, rillettes, museau, jarret); sharing platters and sliced deli products (Label Rouge platters, raclette platters, extra-thin slices, filet mignon); and cooking ingredients. Production relies on artisanal savoir-faire — hand-salting with dry salt and eau-de-vie, spice rubbing, controlled drying, and individual weight/fat/pH inspection of each ham — with pork sourced exclusively from French pigs raised in the greater West region. The company holds PME+ (2024), IFS V8, and GDPR certifications, plus a 78/100 French gender-equality index score in 2025.

The business model is wholesale-driven: products are distributed through GMS (Grandes et Moyennes Surfaces, i.e., large and medium supermarket chains) across France, supported by a dedicated B2B sales team. A complementary direct-to-consumer e-commerce boutique on the company website integrates the Collect'or points-based loyalty program, where consumers accumulate Cœur d'Or points redeemable for gifts at 10/24/45-point tiers. Marketing combines recipe-driven content (50+ recipes on site), organic social media on Instagram and LinkedIn, and brand storytelling anchored on 40+ years of Vendée heritage. The company is exclusively active in France with no disclosed international operations, partnerships, or external investors.

Name

La Charcuterie Vendéenne

Legal name

Charcuterie Vendéenne Petitgas

Website

https://petitgas.fr

Company type

Private

Founded year

1981

Operating status

Operating

Headcount range

101–250 employees

Short description

La Charcuterie Vendéenne Petitgas is a family-owned French charcuterie manufacturer founded in 1981 in Vendée, producing approximately €75M of traditional pork charcuterie annually and distributing the IGP-certified Jambon de Vendée across French supermarkets and through a direct e-commerce boutique.

Ownership category

akta.pro rank

Product category

Charcutererie (Traditional French Cured Pork Products)

NAICS

Meat Processed from Carcasses (311612), Animal Slaughtering and Processing (3116), Meat and Meat Product Merchant Wholesalers (42447)

SIC

Sausages & Other Prepared Meat Products (2013), Meat Packing Plants (2011)

akta.pro primary industry

Cured Meats (Dry-Cured, Wet-Cured, Hams, Bacon) (AFANAEAA)

akta.pro secondary industries

Pork Further Processing (Cured, Smoked, Ham, Bacon) (AFANABAE), Cooked/Ready-to-Eat Pork Products (Fully Cooked, Sliced, Diced) (AFANABAG)

Keywords

• Traditional charcuterie
• Cured ham products
• IGP certified meats
• French pork products
• Deli meats

Headquarters

HQ city

Apremont

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

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

Revenue model

1. Charcuterie Product Sales: Sale of charcuterie products including Jambon de Vendée IGP, roasts, pâtés, rillons, and grilling/frying hams through retail distribution across France.
2. B2B/B2C Retail Distribution: Products commercialized in large and medium supermarkets (GMS) throughout France, plus direct consumer sales through the online boutique.

Pricing tiers

Go-to-market motion2 records

Distribution channels2 records

Marketing channels5 records

Core offering

La Charcuterie Vendéenne Petitgas manufactures and sells traditional French pork charcuterie, with its flagship Jambon de Vendée IGP — a hand-salted, dry-cured, spiced and aged ham produced under rigorous Protected Geographical Indication specifications since the 1980s. The portfolio extends to IGP BIO organic hams, à poêler/grill hams, reduced-salt variants, rôtis, jarret de porc cuit, museau, poitrine, rillons, terrines, rillettes and sharing platters, distributed nationwide through GMS retail chains and a direct e-commerce boutique.

Product overview

La Charcuterie Vendéenne (Petitgas) is a family-owned French charcuterie company founded in 1981, specializing in traditional pork charcuterie products. The company operates a single unified product portfolio organized around four product lines: 'Les Bons Moments en Vendée' featuring the flagship IGP-certified Jambon de Vendée and regional specialties; 'Les Bons Moments Ensemble' offering pan-fry/grill hams and cooked charcuterie including rôtis, terrines, and pâtés; 'Les Bons Moments à Partager' providing sharing platters, sliced deli products, and no-cook options; and 'Les Bons Moments en Cuisine' featuring cooking ingredients like smoked bacon and lardons. The company also maintains a Collect'or loyalty program. With over 250 employees across 28,000m² in Apremont, Vendée, the company produces approximately 10,000 tonnes of charcuterie annually with €75M revenue.

Differentiator

Problem solved

Functional benefit

Products and services

• Jambon de Vendée IGP Flagship Protected Geographical Indication (IGP) certified dry-cured ham from Vendée, hand-salted with dry salt and eau-de-vie, spiced, and aged according to ancestral savoir-faire. Each ham is individually controlled for weight, fat thickness and pH; pork is sourced from French pigs raised in the greater West region. The 3rd most consumed ham in France.
• Extra Fines et Fondantes de Jambon de Vendée IGP Extra-thin and melt-in-mouth sliced Jambon de Vendée IGP, packaged as 8 ready-to-eat slices, designed for discerning consumers seeking refined, light formats for aperitif, salads, pizzas, sandwiches and appetizers.
• Jambon de Vendée 1952 Premium reference paying homage to the company's founding, elaborated according to the traditional 1952 recipe, distinguished by extra-fine slices, tenderness and fruity aromas.
• Demi-Jambon de Vendée IGP Half-ham format of the IGP-certified Jambon de Vendée, ideal for large gatherings or discerning gourmet cooks; can be sliced to preference (thin or thick) for cold consumption or recipes.
• Jambon de Vendée IGP BIO Organic version of Jambon de Vendée IGP launched in 2019. Pork sourced from French organic agriculture guaranteeing respect for people, nature and animals.
• Jambon de Vendée à poêler Pan-fry ham combining Vendée tradition with daily practicality; cooks in just 20 seconds per side. Suitable for hot meals with vegetable stir-fries, salads, quiches and savory pancakes.
• Jambon Fumé Grill Smoked and grilled ham in the pan-fry product line, combining smoky flavor with grilling capability for barbecue and plancha cooking.
• Jambon Coeur de Braise Smoked braised-style ham designed for pan-frying, delivering a rich smoky-cooked flavor profile.
• Pavé Coeur de Braise Block-format Coeur de Braise ham, thicker cut for substantial meals and grilling applications.
• Jambon Nature Grill Natural-flavored grill ham without additional smoking, for consumers preferring pure ham taste.
• Jambon Nature -25% Sel Reduced-sodium ham with 25% less salt than standard, targeting health-conscious consumers.
• Rôti de Porc cuit au four Ready-to-roast pork roast, pre-cooked for oven preparation.
• Poitrine et Filet de Porc Cuit à l'ancienne Traditional-style cooked pork belly and tenderloin, made using traditional methods.
• Museau de Porc Cooked pork snout, a traditional French charcuterie product.
• Jarret de porc cuit Cooked pork knuckle (jarret de porc cuit) launched September 2025. Features melt-in-mouth texture and authentic flavor from controlled cooking. Serves 2-3 guests and can be enjoyed hot or cold; ready to reheat in oven at 180°C for 25 minutes.
• Rillons de Vendée Traditional Vendée specialty made from pork cooked in its own fat. Regional charcuterie product.
• Mini-Rillons Smaller-format rillons for versatile aperitif occasions.
• Terrine de Campagne Traditional country terrine, available in 200g slices and 500g/200g trays.
• Terrine de foie Campagnard Country liver terrine with rustic character.
• Terrine de Lapin Rabbit terrine, a traditional game-inspired charcuterie.
• Terrine de Vendée au Jambon Vendée-style terrine made with Jambon de Vendée, a regional specialty combining ham and terrine.
• Terrine de Canard Duck terrine, poultry-based charcuterie product.
• Terrine du Chef Chef's specialty terrine with premium recipe.
• Rillette de Vendée Vendée-style rillettes, traditional spreadable pork preparation, available in 1kg bowl format.
• Filet Mignon tranché Sliced pork tenderloin, available in 75g packages, for versatile aperitif consumption.
• Plateau Raclette Charcuterie selection specifically curated for raclette meals, featuring ham and traditional cuts.
• Plateau 4 saisons Four-season sharing platter with varied charcuterie selections for year-round consumption.
• Plateau Label Rouge Superior quality label selection, certified under the French Red Label (Label Rouge) quality mark.
• P'tit Plateau Small sharing platter for intimate gatherings.
• La Belle Planche Premium sharing board selection.
• Le Grand Plateau Large-format sharing board for group occasions.
• Noix de Jambon Lean ham piece, fat-trimmed and skin-removed, subtly aromatized for no-cook consumption. Suitable for aperitif, melon in summer, raclette in winter, or salads.
• Jambon Cœur de Braise (Tranches fines) Thin-sliced braised-style ham, ideal for raclette and aperitif platters.
• Collect'or Loyalty Program Customer loyalty program where consumers collect points (Cœur d'Or) from purchases of Petitgas products and redeem them for gifts at 10, 24 and 45 point tiers (household items, sporting goods, kitchen equipment).

Quantifiable outcome

• Third most consumed ham in France
• +1 more outcomes

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Scale indicators6 records

Recent moves6 records

Expansion highlights4 records

Broad incumbents

• Aoste: Major French charcuterie brand (part of the Campofrio Food Group), spanning hams, saucisson, and deli meats in GMS. Comparable product breadth and channel, with a broader incumbent scale than Petitgas's regional IGP focus.
• Herta: Nestlé-owned mass-market charcuterie brand (hams, pâtés, luncheon meats) distributed across French GMS. Broader portfolio and deeper retailer relationships make Herta a scale incumbent competitor for shelf space and pricing on branded charcuterie.
• Madrange: Major French charcuterie producer with a broad portfolio of hams, pâtés, and saucisson sold nationally. Comparable GMS-led distribution and product breadth, but a wider incumbent footprint than Petitgas's regional IGP-led positioning.
• Monique Ranou (Groupe Cooperl): Cooperl's branded pork charcuterie arm, vertically integrated from pig farming through processed pork products. Comparable charcuterie portfolio and French GMS presence, with a stronger pork-sourcing backbone than Petitgas.

Direct peers

• Delpeyrat: Southwest-French charcuterie and foie gras specialist with regional PGI/IGP-style provenance positioning. Comparable heritage-driven charcuterie model and regional-to-national GMS distribution trajectory.
• Fleury Michon: Listed French charcuterie specialist with a comparable portfolio of hams, deli meats, and ready-to-eat pork products sold through French GMS. Highly comparable business model, premium positioning, and channel mix, making it the closest publicly traded read-across for Petitgas.
• Justin Bridou: Iconic French saucisson and charcuterie brand distributed nationally through supermarkets. Comparable cured-meat product portfolio and French GMS go-to-market, though with a stronger saucisson specialization.
• Brocéliande: French charcuterie producer (saucissons, hams, pâtés) with strong GMS presence and a similar mass-premium positioning to Petitgas. Directly comparable in product mix, channel, and customer base.
• Jean Caby: French charcuterie specialist with a heritage positioning around dry-cured hams and saucissons, sold via retail and foodservice. Closely aligned product mix (cured ham specialties) and a comparable focus on traditional savoir-faire.

Regional players

• Salaisons de l'Adour: Regional charcuterie and Bayonne ham producer leveraging geographical-indication provenance in the French Southwest. Directly comparable in IGP/regional-origin positioning but with a narrower geographic footprint than Petitgas.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebooklinkedin.com/company/charcuterie-vendeenne-petitgas
• LinkedInlinkedin.com/company/charcuterie-vendeenne-petitgas
• Instagraminstagram.com/petitgas_officiel

Compliance4 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

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 La Charcuterie Vendéenne