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Entreprise Salaison Ogier

Salaison Ogier

Ogier dry curing and salting

The Company

Founded in 1938, 'Ogier Dry Curers' is a traditional company but one that has evolved with the times.

Traditional methods, use of natural casings, a qualified team: Ogier dry-curing is a truly traditional company.

Salaison Ogier is located in Ste Foy l'Argentiere at an altitude of 450m in the heart of the Monts du Lyonnais and takes advantage of several factors:

  • The proximity of Lyon : a city of gastronomic and culinary specialties
  • A mountainous region: a special taste is guaranteed by the abundance of natural vegetation benefitting from the pollution-free air.
  • A region of culture as well as sausage salting and drying traditions.

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Our Culture

  • Our key value is constant, undeniably high quality
  • The production process is our powerful tool at the forefront of technological progress to ensure the CE standards
  • The company, thanks to Philippe Michéa, benefits from the accreditation "Master Craftsman" issued by the Chamber of Trade. The name "Master Craftsman" distinguishes craftsmen experience.
  • The traditional methods are adapted to industrial requirements
  • The meats are carefully selected and seasoned with salt, pepper, garlic, spices: an ancient recipe.
  • Knowledge and mastery of the process enable the development of quality artisanal products