The Aoste Group
Sharing a world of good food
Our fondamentals
Mindset and Behavior
A proactive, committed mindset, with a focus on others and the quality of one’s work. Open to feedback and new ideas—that is our ideal employee.
Essentialism and Alignment
We focus on what matters most by eliminating unnecessary actions to maximize the efficiency of our projects. Everyone knows their scope of responsibility and the expectations of their role so as not to hinder others, because together, we go further.
Passion for the Consumer
The consumer is at the heart of our employees’ concerns, whether they are in the field or in the office.
Building Your Career Path
It is up to each individual to take charge of their career and develop themselves. Managers, for their part, actively support their teams to help them realize their potential.
This is our recipe: solid, human, and delightfully collaborative.
Our history
/ 2021
As a leader committed to sustainability, we launch the Agir initiative (Innovative and Responsible Gourmet Player) to create a “new Aoste.”
/ 2014
Sigma acquires Campofrio Food Group. We can now rely on the strength of a global food group, present in 17 countries across Europe and the Americas.
/ 2010
We add César Moroni to our brand portfolio, as well as the Lescure d’Albigeois facility to our industrial network.
/ 2008
ThWe join the Campofrio Food Group, formed through the merger of two leading companies: Campofrio and the Smithfield Group.
The Campofrio Food Group becomes the market leader in processed meats in Europe.
/ 2006
The Smithfield Group acquires Sara Lee’s European meats business.
/ 1996
Aoste joins the Sara Lee Group to strengthen its meats business in Europe.
This business already includes Imperial in Belgium, Nobre in Portugal, and Stegeman in Holland.
/ 1993
We acquired the Cochonou and Calixte brands, along with their manufacturing facilities:
— The Vernoux-en-Vivarais plant in Ardèche for Calixte.
— The Saint Symphorien sur Coise plant in the Monts du Lyonnais for Cochonou.
/ 1978
Justin Bridou is created.
Three years later, its main plant is built in Maclas, at the foot of the Monts du Pilat (France).
/ 1976
The cured ham company Aoste is created.
Food Service
Aoste Professionnel offers a wide range of authentic and delicious products designed for professionals (restaurateurs, bakers, butchers, and delicatessen owners, etc.).
Aoste Professionnel supports you every day by placing special emphasis on food safety, taste, consistency, and ease of use.
We collaborate with leading experts to continuously improve our products, such as Martin Feragus, whom you can see right here
Catalogues Export
EUROPE except France
Discover our range of products providing quality and know-how for retail, deli or food service channels!
ASIE (dont Chine)
DOM-TOM / Africa