Fine meat products in 2006

In 2006, output from the 354 French makers of cured meat products amounted to 1.36 million tons.Production volumes remained steady. The profitability of companies remained low. Brittany, Pays de Loire and Rhône-Alpes were by far the largest-producing regions. Ready-cooked meals, cooked ham and cooked sausages were still the sector’s big sellers. Ready-cooked meals gained 1.4% but their growth rate was still falling. Products sold from self-service counters, essentially pre-sliced and pre-packed products, were still rising, while fresh-cut products continued to decline.