Pierre SCHMIDT Charcutier-Traiteur

What Pierre SCHMIDT Charcutier-Traiteur does

Pierre SCHMIDT Charcutier-Traiteur is a 113-year-old, family-owned French producer of traditional Alsatian charcuterie and traiteur (delicatessen and ready-meal) products, headquartered in Weyersheim near Strasbourg (legal entity: Charcuterie Pierre Schmidt SAS). The portfolio spans two categories: Charcuterie — Alsace hams (including Jambon braisé au Riesling), roughly 15 varieties of roulades, saucisses (Knacks, Cervelals, smoked), premium meat cuts (Kassler, smoked pork shoulder, poitrine fumée, lard paysan), regional specialties (Presskopf, saucisse de foie), and culinary aids — and Traiteur — flammekueche (tarte flambée in Originale and Flam'Fine variants), tourtes, grands feuilletés and individual feuilletés, pâté en croûte and meats en croûte (4-day process), choucroute garnie, aspics, fresh pasta and galettes (Spaetzle, Knepfle, Fleischkiechle — co-developed with Nicolas Rieffel), and an American-inspired pulled pork (no additives, 15-minute reheat). Production is carried out in two Alsatian workshops — Weyersheim and the Reichstett site opened in 2019 — using artisanal methods including manual deboning of whole carcasses by skilled charcutiers, hand-laminated pure butter puff pastry (3 mm flammekueche dough), extended marination in Alsace white wine and spices, beechwood smoking, and aromatic development with in-house aromaticians using 100% natural herbs and spices; several lines are explicitly phosphate-free, glutamate-free, and additive-free.

The business model is wholesale manufacturing plus brand marketing aimed at French household consumers. Products are sold exclusively through French large-scale retail (grande distribution), with placement across three formats — charcuterie counters (rayon coupe), pre-packaged fresh sections (frais-emballé), and self-service shelves (libre-service); the company operates no direct-to-consumer e-commerce and no pricing is publicly disclosed. Marketing is content-led: an 80+ recipe platform on the website, seasonal recipe booklets, and chef/influencer collaborations (including Michelin-starred Joel Philipps, Nicolas Rieffel, blogger Leila Martin, influencers Jeannala & Seppala) drive top-of-funnel awareness, supported by an active social presence on Facebook, Instagram, TikTok, and LinkedIn. End customers are French households seeking convenient, heritage-positioned regional specialties for everyday meals, aperitifs, and festive occasions; a dedicated Export Sales Manager (Céline) indicates adjacent cross-border retail activity. The firm is led by the third-generation Pierre Schmidt (since 1982) and is privately held as an SAS, with no parent company and no disclosed external shareholders beyond a 2008 minority-investment event involving Crédit Mutuel Equity and Naxicap Partners.

Name

Pierre SCHMIDT Charcutier-Traiteur

Legal name

Charcuterie Pierre Schmidt SAS

Website

https://pierre-schmidt.fr

Company type

Private

Founded year

1911

Operating status

Operating

Headcount range

251–500 employees

Short description

Pierre SCHMIDT Charcutier-Traiteur is a 113-year-old, family-owned Alsatian producer of traditional French charcuterie (hams, roulades, sausages, terrines) and traiteur products (flammekueche, tourtes, feuilletés, fresh pasta), selling exclusively through French supermarket chains to household consumers.

Ownership category

akta.pro rank

Product category

Charcuterie and Traiteur (Prepared Foods)

NAICS

Commercial Bakeries (311812), Food Manufacturing (311)

SIC

Bakery Products (2050), Sausages & Other Prepared Meat Products (2013)

akta.pro primary industry

Pastry, Cakes & Tortes Manufacturing (AFAKAAAB)

akta.pro secondary industry

Hot Dogs, Frankfurters & Bologna (Emulsified/Comminuted Meats) (AFANAEAG)

Keywords

• Alsatian charcuterie
• Traditional french deli
• Prepared ready meals
• Flammekueche production
• French meat products

Headquarters

HQ city

Weyersheim

HQ country

France

HQ region

Europe

Offices3 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Retail Sales of Charcuterie Products: Pierre Schmidt sells a wide range of charcuterie products (hams, roulades, sausages, meat cuts, terrine specialties) through the charcuterie counter, pre-packaged, and self-service sections of French supermarkets.
2. Traiteur (Ready-to-Eat/Prepared Food) Products: Traiteur line includes flammekueche (tarte flambée), tourtes, feuilletés (pastries), aspics, Choucroute garnie, and fresh pasta/galettes sold through supermarket traiteur sections.
3. Specialty / Festive Products: Premium festive products such as foie gras, chapon en croûte, festive tourtes, and seasonal specialties (e.g., Jambon en Croûte available September–April) serve as higher-margin specialty offerings.

Go-to-market motion2 records

Distribution channels3 records

Marketing channels7 records

Core offering

Pierre Schmidt manufactures and sells traditional Alsatian charcuterie (hams, sausages, roulades, terrines, meat cuts, regional specialties) and traiteur prepared foods (flammekueche, tourtes, puff pastries, pâtés en croûte, pulled pork, fresh pasta, choucroute garnie) through French supermarkets. Production is fully in-house at Alsace workshops in Weyersheim and Reichstett using artisanal methods, 100% French meat, and no industrial additives.

Product overview

Pierre Schmidt is a traditional Alsace charcuterie and traiteur (delicatessen) company founded in 1911, based in Weyersheim near Strasbourg. The company operates as a single unified product portfolio organized into two main categories: Charcuterie (cold cuts, cured meats, and sausages) and Traiteur (prepared dishes, pastries, and fresh products). The Charcuterie line includes Roulades (sausage rolls in ~15 varieties), Jambons d'Alsace (traditional Alsace hams), Pièces de viande (premium meat cuts like Kassler, pork belly, and smoked products), Saucisses d'Alsace (sausages including Knacks and Cervelas), Spécialités du terroir (regional specialties like Presskopf and liver sausage), and Aides culinaires (culinary aids). The Traiteur line features Flammekueche (traditional Alsace tarte flambée in multiple varieties), Tourtes (savory pies with pure butter pastry), Grands Feuilletés (large puff pastry dishes), Feuilletés Individuels (individual puff pastry items), Produits en croûte (pastry-enclosed meats), Pulled Pork (American-style pulled pork), and Pâtes fraîches et galettes (fresh Spaetzle, Knepfle, and Fleischkiechle). Products are manufactured in Alsace workshops using traditional methods with French meats and no additives.

Differentiator

Problem solved

Functional benefit

Brands

• Pierre Schmidt FESTIF: Festive product line including tourtes and feuilletés for special occasions

Products and services

• Jambons d'Alsace (Alsace Hams) Traditional Alsace hams including Jambon Supérieur Braisé au Riesling (braised in Riesling wine) and Jambon Tradition de nos éleveurs d'Alsace, manually deboned and traditionally cooked in Alsace workshops.
• Saucisses d'Alsace (Alsace Sausages) Traditional Alsace sausages including Knacks d'Alsace, Saucisses fumées d'Alsace, and Cervelas in various preparations.
• Roulades Fine sausage roulades in large diameters made from French pork without phosphates or glutamate, available in approximately 15 varieties including Jambon, Lyon, Jambon Pistachée, Fromage, Olives, Champignons, Fines Herbes, Putszta Paprika, Poivre vert, Bière, and Strasbourgeoise.
• Pièces de viande (Premium Meat Cuts) Premium meat cuts in smoked and unsmoked varieties including Kassler Fumé, Côtes de Porc, Echine Fumée, Palette à la Diable, Palette Fumée Cuite sans os, Jarrets Cuits avec os, Poitrine Fumée l'Originale, Carré Cuit, and Lard Paysan, selected for quality and prepared by butchers in Alsace workshops.
• Spécialités du terroir (Regional Specialties) Regional Alsatian specialty products including Presskopf (head cheese) and Saucisse de foie (liver sausage).
• Aides culinaires (Culinary Aids) Culinary aids including Emincé de cervelas and Allumettes fumées (smoked matchstick-cut bacon) in various sizes.
• Flammekueche (Tarte Flambée) Traditional Alsace-style tarte flambée with thin crispy crust topped with crème fraîche, cheese, onions, and smoked lardons. Available in L'Originale plus Flam'Fine variants (Courgette Chèvre Basilic, Pommes de terre Lardons Raclette, Poivron Chorizo Provolone). Also offered as ready-to-use bases (Fonds pour flammekueche) and toppings (Garniture pour flammekueche).
• Tourtes (Savory Pies) Savory pies with pure butter pastry (brisée or feuilletée) and various fillings including Tourte Alsacienne au Riesling, Festive Tourtes (Pork Prunes & Foie Gras or Poultry & Porcini), Tourte à la Vosgienne, and Tourte Gourmande. Pure butter Pâte Feuilletée and Pâte Brisée also available.
• Grands Feuilletés (Large Puff Pastry Dishes) Large puff pastry dishes including Feuillantine Comtoise (ham and Comté), Feuilleté Vigneron (pork marinated in pinot noir), Feuilleté au Saumon, and festive options with capon and foie gras.
• Feuilletés Individuels (Individual Puff Pastry Items) Individual puff pastry products with various savory fillings including ham, cheese, vegetables, meat, and fish.
• Produits en croûte (Pastry-Enclosed Meats) Meats and pies encased in butter pastry including Pâté en Croûte, Jambon en Croûte, Filet de Poulet en Croûte, and Filet Mignon en Croûte. Preparation requires at least 4 days including extended marination in Alsace white wine and spices.
• Pulled Pork - Effiloché de porc Slow-cooked pulled pork inspired by American recipes, made from hand-deboned pork shoulder with a secret marinade and spices, then cooked for many hours under vacuum at very low temperature. Ready to reheat in 15 minutes, contains no additives.
• Pâtes fraîches et galettes (Fresh Pasta and Galettes) Fresh pasta and galettes including Spaetzle, Knepfle, and Fleischkiechle, made with traditional Alsatian recipes, no additives, 100% Alsatian manufacture. Co-created with Nicolas Rieffel (L'Agitateur Gastronomique).
• Aspics Aspic preparations as part of the traiteur (delicatessen) product line.
• Choucroutes garnies (Garnished Sauerkraut) Garnished sauerkraut dishes, a traditional Alsace specialty, following Pierre Schmidt's 2008 partnership with Maison Stoeffler, the leading Alsace choucroute producer since 1946.
• Galettes (Fleischkiechle) Fleischkiechle - traditional Alsatian meat patties made with pork, onions, and parsley, without nitrites, ready in 10 minutes.

Quantifiable outcome

• Zero phosphates or glutamate in all saucisses/roulades (sausage and roll products)
• +2 more outcomes

Named customers1 record

Segments1 record

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature6 records

Partnerships

Five partnerships are on record, tiered core and minor.

• Nicolas RieffelcoreStrategic or Co-development PartnerNicolas Rieffel, known as 'L'Agitateur Gastronomique', co-created the Spaetzle, Knepfle and Fleischkiechle (fresh pasta and galettes) product line with Pierre Schmidt, bringing his gastronomic expertise to traditional Alsatian recipes.
• Joel PhilippscoreStrategic or Co-development PartnerMichelin-starred chef Joel Philipps is a brand ambassador and recipe collaborator for Pierre Schmidt, lending his signature to the partnership and contributing culinary expertise to product development and recipe creation.
• Jeannala & SeppalaminorGTM or Marketing PartnerJeannala & Seppala are Alsatian influencers/representatives who collaborate with Pierre Schmidt to promote Alsatian culture and products through their content, representing the brand's regional identity.
• NaturoParcminorStrategic or Co-development PartnerNaturoParc partners with Pierre Schmidt on biodiversity initiatives, reflecting the company's commitment to sustainable and eco-responsible food production and environmental stewardship.
• Lycée Agricole d'ObernaiminorStrategic or Co-development PartnerPierre Schmidt has a partnership with the agricultural school in Obernai, which recovers leftover meat from production and methanizes it to produce electricity that powers the hot water system at the Obernai production site — a food waste valorization and energy efficiency initiative.

Scale indicators5 records

Recent moves9 records

Expansion highlights5 records

Direct peers

• Stoeffler: Historic Alsatian charcuterie founded in 1946 and recognized as the 'no. 1 of choucroute' — entered a strategic partnership with Pierre Schmidt in 2008 and is therefore a competitor and partner, sharing regional Alsatian identity and similar charcuterie product mix.
• Justin Bridou: French charcuterie brand recognized for saucissons secs, jambons, and pâtés sold primarily through French supermarket charcuterie counters — comparable channel and product categories to Pierre Schmidt's charcuterie line, with similar heritage positioning.
• Madrange: French charcuterie specialist (jambon, pâté, saucisson, rillettes) distributing through French grande distribution — same supermarket-channel business model and charcuterie focus as Pierre Schmidt, though positioned more as industrial mid-market.
• William Saurin: Established French prepared-foods (traiteur) brand selling ready meals, tourtes, and charcuterie dishes via French supermarket shelves — directly comparable to Pierre Schmidt's traiteur range, particularly the tourtes, feuilletés, and prepared dish categories.
• Fleury Michon: Major French industrial charcuterie and prepared-foods producer selling cooked ham, pâtés, traiteur plates, and seafood-based ready meals through supermarkets — direct competitor in the same French retail aisles with similar product breadth across charcuterie and traiteur categories.
• Herta (Nestlé): Leading French charcuterie brand owned by Nestlé, selling Knack, knack-pâté, ham, and sausage products across French supermarket charchuterie counters and pre-packaged sections — overlapping directly with Pierre Schmidt's core saucisses d'Alsace and jambons ranges.
• Brocéliande: French industrial charcuterie producer of hams, pâtés, sausages, and ready meals sold through French supermarkets — comparable scale, channel mix, and product categories to Pierre Schmidt with similar positioning in the fresh prepackaged and self-service segments.

Broad incumbents

• Cooperl: Major French pork cooperative producing fresh pork, charcuterie, and prepared pork products distributed to French retailers — competes with Pierre Schmidt at the upstream pork sourcing and downstream charcuterie retail level, with much greater scale and lower-cost positioning.
• Bigard: Largest French beef and meat processor producing fresh cuts, processed meat, sausages, and prepared meals distributed across mass-market French retail — broader and significantly larger than Pierre Schmidt, but overlapping directly in industrial charcuterie and supermarket-channel supply.

Regional players

• Fritsch: Alsatian artisanal pastry and bakery producer (pâtisseries, bredeles, specialty Alsatian pastries) — operates in the same Alsace regional identity and complementary artisanal pastry/bakery category as Pierre Schmidt's traiteur bakery products (tourtes, feuilletés).

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/Pierre-Schmidt-104684612018186
• LinkedInlinkedin.com/company/pierre-schmidt
• Instagraminstagram.com/pierre_schmidt_alsace
• TikToktiktok.com/@pierre_schmidt

Revenue estimate

Valuation estimate

Number of profiles

Profiles7 records

Funding overview

Funding rounds1 record

Investors2 records

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 Pierre SCHMIDT Charcutier-Traiteur