Groupe CA Traiteur et Salaisons fabricant saucisson sec produits haut de gamme

Pride in our work

Safeguarding our heritage

Preserving the traditional expertise of our regions is something we feel strongly about, which is why we encourage all of our employees to build upon the skills and techniques of French artisans.

Our fields of expertise
Nathalie - Line supervisor - pasta workshop
Nathalie - Line supervisor - pasta workshop
Nathalie
Line Supervisor
Pasta Workshop
LE MESNIL-EN-VALLÉE SITE
« I manage the laminated braid production line from the supply of raw materials to the adjustment of machines and product control. I now manage a team of 3 people. What I like about my job is above all the relational aspect and the autonomy we are given. »
Olivier - bone removal - removal workshop
Olivier_Boning_operator
OLIVIER
Boning operator
Boning Workshop
Peyrolles-en-provence site
« As a charcuter caterer by profession, I have been boning and dressing hams for 23 years. My job requires real know-how through precise gestures in order to respect the finished product. To have a beautiful ham once boned is a real satisfaction for me »
Pierrick - Salad preparer - salad workshop
Pierrick - Salad preparer - salad workshop
Pierrick
Salad preparer
Salad workshop
ST-FLORENT-LE-VIEIL site
« Arrived 3 years ago, I first worked in the mixing workshop to continue in the cooking workshop. Today, I prepare the salads. On the basis of a recipe sheet, I prepare, mix and send the salads to the dosing line. This position requires great rigour. I also supervise the workshop. »
Sylvain - Line supervisor - embossing workshop
Sylvain - Line supervisor - embossing workshop
Sylvain
Line Supervisor
Embossing Workshop
USSEL site
« I have been in the company for 17 years. I drive the embossing line of the sausages so that they take the right shape thanks to a pusher. You must be familiar with the products to program the plunger. What I like about my job is to see the final transformation of the sausages after my intervention. »
Yannick - Line operator - cook workshop
Yannick - Line operator - cook workshop
Yannick
Line Supervisor
Cooking Workshop
BRETEIL SITE
« A baker by training, I have been working in Breteil (35) for 24 years. I manage the baking of the raw materials which will then be mixed in another workshop. I cook these raw materials like at home! Our Breteil site is like a large back shop of a butcher shop. I'm proud of it ! »
Pierrick - Line operator - mixing workshop
Pierrick - Line operator - mixing workshop
Pierrick
Line Supervisor
Mixing workshop
Breteil site
« I am in charge of mixing the raw materials and preparing the stuffing before starting the manufacturing process. After 34 years of service, my job is far from being monotonous because I constantly have to adapt to new recipes and new machines. »
Groupe CATS_Site Le Mesnil
Groupe CATS_Site Le Mesnil
Sylvain
Line Supervisor
PASTA WORKSHOP
LE MESNIL-EN-VALLÉE SITE
"My experience as a baker before joining the team in 1996 was a big help, especially in terms of getting the cooking time just right. To me, you can tell an appealing and above all tasty product by the consistency of the dough.”
Groupe CATS_Site St-Florent-Le-Viel
Groupe CATS_Site St-Florent-Le-Viel
Claire
Line Supervisor
SALAD WORKSHOP
ST-FLORENT-LE-VIEL SITE
"The preparation of mixed salads requires meticulous weighing and a thorough knowledge of the entire production line. I am required to work with a wide range of products, which gives my job a lot of variety."
Groupe CATS_Site Le Mesnil
Groupe CATS_Site Le Mesnil
Beatrice
Line Supervisor
MIXING WORKSHOP
LE MESNIL-EN-VALLÉE SITE
"I started working here as an operator, and now I'm a line supervisor with a team of six people. It's important to me to ensure the products are flawlessly made before being packaged."
Groupe CATS_Site Peyrolles-en-Provence
Groupe CATS_Site Peyrolles-en-Provence
Jean-Michel
Deboning Operator
DEBONING WORKSHOP
PEYROLLES-EN-PROVENCE SITE
"I have been working here for 20 years, and still today I use the same traditional techniques I was taught when I started. Quick and precise movements. I am satisfied when the bone and the ham are perfectly trimmed."
Groupe CATS_Atelier Poussoir
Groupe CA Traiteur et Salaisons_Atelier Poussoir
Roxane
Line Supervisor
MEET GRINDING
BRETEIL SITE
"We work all together preparing pâtés and terrines with various garnishes, special shapes... There are constant changes, so it's important to communicate with the other workshops!"
Groupe CATS_Site Ussel
Groupe CATS_Site Ussel
Sebastien
Mixture Preparation
PRODUCTION SITE
USSEL SITE
« I am the first step in the production of dry-cured sausage. I weigh the pork and then prepare the mixture of raw materials and spices. It's a physically demanding job, but I like to keep moving ! »
Groupe CA Traiteur et Salaisons_Sites en France
Our production
workshop
The CA Traiteur & Salaisons network now extends across France. Our efforts to establish a local presence reflect our core value to preserve the expertise and typical products of our regions.
Our business activities
Sales

Marketing managers, product managers, sales representatives, client service managers and sales assistants form a strong team with a shared desire to serve our customers well.

Production

In addition to the recognised expertise of our workshops, the R&D, Quality, Scheduling, Purchasing, Procurement and Maintenance teams all work hard to ensure the production of our products, the core of our activity.

Supply chain

Our shipping, logistics and order picking teams, along with our delivery drivers, all strive on a daily basis to respect order delivery deadlines, and thus our customers.

Support services

The Human Resources, Management Control, Accounts, Information Systems, Quality Safety Environment, and other support teams accompany our employees as they fulfil their duties and implement projects.

What our staff say
    • My role is to find solutions for exporting our products to as many destinations as possible. When it comes to processing orders, my team serves as the link between sales staff and export customers

      Celia - Export Customer Service Manager



      I was recruited to respond to the new avenues of development opened up by the new Breteil plant. An ambitious project in which I am involved in the development, design and marketing of new products.

      David - Product manager cooked charcuterie

    • I perform quality control on everything from raw materials to finished products. I taste the products to ensure they are good, appealing and safe to eat.

      Marina - Cooked Charcuterie Quality Assistant

    • Getting orders out to customers on time is what I aim to do each day. I support my team in handling orders, from the moment they are received to the moment they are put on pallets.

      Corinne - Logistics Team Manager



      I deliver between 20 and 30 clients per round. I load my vehicle product by product in the direction of my tour within a radius of 100 km. By my action, I participate on a small scale in the success of the company. 

      Louis - delivering driver

    • I have to get the numbers to talk! Determine useful indicators and go over them with a view to boosting company performance.

      Soizic - Sales & Distribution Management Control Manager



      I joined the DSI on an interim basis 18 years ago when I had a professional background in music. Today, I am an executive in the Infrastructure department. I love my job because of the diversity of the subjects I have to deal with.

      Ludovic - Operations Analyst

    Join us
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