Since 1936
Much more than just know-how…
Salaisons Cros have passed their know-how on through three generations to satisfy their customers and future customers :
Simple and authentic recipes Respecting people and the environment Innovative and cutting-edge equipment
chronology
1936
Two business-minded young farmers, Denise and Camille CROS, set up a cold meat company, originally based in Murat sur Vèbre. They slaughtered and butchered a few pigs a week.
1981
The second generation, Geneviève and Robert CROS, took over from Denise and Camille. The company developed into an SME employing 20 people that distributed its products throughout the region.
1995
To specialise in producing cured ham and saucissons, the company heavily invested in manufacturing equipment. The company received EEC certification, a sign of quality for food processing companies.
2010
Yoann Cros took over the family business and continued to develop its activities by creating a state-of-the-art slicing plant to meet market demands for sliced products.
2017
Salaisons Cros relocated to Rebourguil, Aveyron in a new, ultra-modern 10,000 m² production plant. This new site implemented CSR approach at a very high level.
today
Our cured hams manufactury workshop has been awarded the superior level of IFS certification. Our premium cured hams are Clean Label (completely free of preservatives). We continue to invest so as to maintain the quality of our manufacturing process.
Tomorrow
Together with our staff, partners, suppliers, and of course our customers, we look ahead to plan for our company’s future.