A family business
Jean-Paul and Jocelyne Tournois started working for the company, the former as Managing Director and the latter was responsible for quality, management control and promoting exports.
Together they bought Sacor. Business was booming: the brand Bastides Salaisons was launched, which is how we would go on to become known, cooked hams were discontinued in favor of selling sliced meats, and international sales exploded.
Their son, Nicolas Tournois, joined Sacor and took over two years later. The development of the cured-meat business continues to thrive, with currently around one hundred employees at the Aveyron manufacturing facility.
Find out more about our company by watching this video
Branching out into large-scale distribution
Bastides Salaisons produces 3,000 tonnes of sausage and dried sausage per year, available in around forty different formats, and produced using the purest artisanal traditions. We only source fresh meat from pigs reared in south-west France. Our ability to develop demand-driven products, our great agility and our desire for excellence and high standards are all part of our DNA. This top-of-the-range status means we can vary the way we market our products, which can be found under high-end retailer brands or under the Bastides Salaisons or Au Pays des Bastides brands. Our dry cured meats are also sold in restaurants, butcher-delicatessens and grocer’s shops.