After being reassuring in the spring about its ability to maintain its French production tool, the butcher Cooperl has, it
seems, experienced a summer more difficult than expected. On Friday, the number two French pork (behind Bigard), known for its brands Paul Prédault, Brocéliande or Jean Caby, announced the possible closure of two factories: that of Goussainville in the Val-d'Oise, which manufactures Paul Prédault cooked hams, and that of the Lampaulaise de Salaisons in Ergué-Gabéric (Finistère). These two factories specializing in cooked cured meats (cooked hams, pâtés, processed products ...) were bought in 2017 by the Breton cooperative during the dismantling of the Financière Turenne Lafayette group, after the falsification of its accounts was uncovered by its director, Monique Piffaut.
Cooperl justifies its choice by the financial difficulties of its cooked salting division, which force it to restructure its industrial tool of 30 factories, in particular...
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