Home | Version française
You are here : Homepage » Informations search » Economy » Sectors and industries » Agrifood and agriculture » Viande et produits carnés

EVE direct

If you can't find the information
you are looking for ?
Contact us

Meat & meat products

  Ajouter au panier

- 3rd French region in terms of total cattle herd size (Manche 1st département)
8 slaughterhouses (for large bovines)
- 3rd French pork-producing region
3 slaughterhouses (pork
- several dispersed transformation units

The region's beef livestock is in second position throughout France with 2.3 million heads, just behind the Pays de Loire.
Along with milk (37%), cattle breeding represents around half of Normandy's agricultural production.
Normandy remains an essentially dairy oriented region, even if specialised livestock breeding is emerging. Culled dairy cows represent 24% of cattle slaughtered within the region, and 24% of total regional beef tonnage (including veal), followed by young bulls. Overall, culled cows (including dairy cows and culled cows in milk) remain the main source of red meat. In 2007, they provided 34% of the total regional beef tonnage (including veal). The Normande race is referred to as mixed since it satisfies the dual purpose of being an excellent dairy cow, both in terms of quantity and quality, whilst providing quality beef, highly regarded by amateurs.
Young bulls or bull calves are increasingly bred rather than bullocks. In 2007, they represented 31% of the total beef tonnage and are essentially bred for exportation.
There are three different types of slaughterhouses in Normandy:
- industrial abattoirs belonging to national groups collecting animals over a large geographical area. Of which the following nationally renowned names: SOCOPA-BIGARD in Coutances (workforce: 550), ELIVIA (Terrena group) in Villers-Bocage (workforce : 590).
- regional abattoris, generally focusing on high-quality produce and processed foods: EVA (Éleveurs, viande et abattage) in St Pierre-sur-Dives (workforce: 108), SELVI (Elivia Terrena group) in Alençon (workforce: 100)
- slaughtering facilities may also belong to local authorities who delegate their management.
Meat cutting and processing activities
- Concurrently to or independently of slaughtering activities, Normandy is also home to beef cutting and processing workshops. Certain sites are specialised in the production of processed foods. The French group ABC (including the brand names Bigard and Charal) (workforce: 475) has a plant in Flers specialising in the production of processed foods. The plant works both with locally supplied meats and with other group abattoirs located outside Normandy.
3rd animal industry following dairy (37%) and beef (17%). Well-organised production. Late 2008, the UNGP (Normandy Union of Pork Producing Groups) comprised 5 member groups (Agrial, Cap 50 Porcs, Porc Ouest, Syproporcs and Arco). A committed sector.
Lower Normandy represents alone 80% of Normandy's total pork production. Over half of Normandy's slaughtered pork comes from Manche. A committed sector (traceability). Local breed: Bayeux Pork (white coat with white spots). Increasingly intense slaughtering activities. Late 2008, Normandy was home to 4 pork slaughterhouses. AIM in Ste Cécile (workforce: 400) in Manche, alone ensures 92% of the region's slaughtering activity. It is the region's only abattoir specialising in pork. Cooked meats and delicatessen: less than 5% of total French production. One site ensures the great majority of this activity in Normandy: Brocéliande in Villers-Bocage (workforce: 400) specialising in cooked ham.
Less than 3% of the total national livestock. Essentially small herds. Three local breeds. Commitment to quality: Creation of a Union to facilitate and encourage the implementation of an AOC quality label for the salt meadow lamb from the Mont Saint-Michel.
Essentially table poultry, involving 3% of the national workforce. In 2008, France's table poultry production totalled 26,680 tonnes. Few processing plants, the most important being the Société Normande de Volaille (LDC group) located in Orne at La Chapelle d’Andaine (workforce: 1000). A few local breeds remain.

  • Etiquette viande Charal
  • Vachettes normandes à l'herbage
  • Carcasses de porcs
  • Fabrication andouille