OVER 115 YEARS
OF EXPERTISE

1902

It all began when Antoine Chillet started up a small village butcher’s shop  at Duerne, in the heart of the Monts du Lyonnais in the Rhone.

Joannès Chillet, Antoine’s son, also set up in Saint-Symphorien-sur-Coise, running the shop which also served as the local café. His saucissons were of such good quality that they were served in the café.

1930

1950

Joannès’ son, Pierre, left his job as a lathe operator to join the family business. The experience he had acquired in industry led him to invent the first innovation in the production of charcuterie – a rotating blade cutter that could roughly chop the meat.   

A key date for the Maison Chillet that marked the construction of the factory in the Rue Lamartine at  Saint-Symphorien-sur-Coise. It was the start of the boom in preserved meat products and the number of employees doubled in fifteen years. 

1959

1974

Jean-Pierre Chillet, the great grandson of the founder, also joined the enterprise after a first experience in the business. Learning his trade on the job, he occupied all the posts in the factory one after another before finally taking charge of the business 20 years later.  

The Rue Lamartine factory is extended. 

1975

1993

Jean-Pierre Chillet becomes managing director, ensuring the stability of the business whilst remaining faithful to company values.

The Maison Chillet is acquired by Hervé Kratiroff (Solexia). Continuity in production is maintained, the teams remain unchanged, tradition continues to be respected, but new marketing initiatives are introduced. All that made the name and success of the enterprise is preserved. Quality remains the priority.

2014

2017

The pure pork saucisson sec à l’ancienne obtains Label Rouge certification in recognition of its superior taste quality. Fresh meat from French farmers, made to measure seasonings, natural casings and hand trussing… the Label Rouge saucisson sec is the jewel of the preserving tradition of the Monts du Lyonnais.

Launch of a new range of three saucissons secs with cheese, made with the collaboration of Hervé Mons (Best French Artisan).

Gold Medal for the Beef Saucisson at Saucicréor, and Bronze medals for the Saucisse Sèche and the Label Rouge Saucisson Sec à l’Ancienne at the Concours Général Agricole.

   

2020

2021

  • Launch of a new product – the ORGANIC French pork saucisson sec.
  • In July, the preserving unit moved from its historic site in Rue Lamartine to new premises at Saint-Symphorien-sur-Coise and increased its production capacity, passing from a surface of 3,500m² to more than de 12,000m².
Logo Maison Chillet