The company has always paid particular attention to its supplies.

Pork meat composition is carefully selected on the fat content in order to take into consideration the changing expectations for healthier and more balanced products.

Each new recipe is the subject of studies and tests to obtain the tastiest possible result. The secret of good taste of Charculor products also is in the original selection and precise dosage of quality spices and herbs. The transformation of raw materials is still done using traditional methods and the cutter still has a place in our workshops.

In the same way, we favor the use of natural gut to emboss our products.

Since 1959, Charculor is located in the city of Creutzwald.
Located in East Moselle, this city of almost 15 000 people saw the company grows.

Since the beginning, Charculor’s Directors had the desire to integrate local resources in their approach by hiring the nearby residents, but also by getting involved regularly in the community life of the city.

Very quickly, which was at first a small neighborhood deli has become a SME full of projects. With its success, it has developed progressively to become a modern production plant employing more than 120 people.

The strong anchoring of Charculor in its territory is actually the result of the will of its leaders who have always shown their determination to stay on Creutzwald, with the people who helped them develop.

This is undoubtedly this anchoring of the company in its territory which allowed Charculor to develop its desire to offer the best local products.

Today leading in Lorraine specialties and enjoying a great reputation throughout the region, Charculor has preserved this privileged relation to its terroir.

With its extensive experience, the company has preserved the knowledge of our elders and to adapt to new expectations of our society.
Indeed, new security needs have emerged, and a challenge for our directors was to preserve traditional and artisanal production methods while providing optimum food safety.

While the company is certified ISO 22000 for food safety, our Master Butchers are still using old recipes for the preparation of their goods and produce using traditional methods.

Traditions, gastronomic culture and Lorraine’s know-how are at the heart of our business and this will not be changed!

The company is a guarantor of culinary traditions of the region by offering specialties such as the Fuseau Lorrain, White Sausage or the Knack of Lorraine. Nevertheless, one of the company’s goals is to offer new recipes without denying our heritage, or pass on the product quality.

The passion of our pork butchers and their desire to offer original products leads us to always more audacity to surprise you. By modernizing some classics of our gastronomy, our Master Butchers have created unique flavors.

This is certainly the mastery of skills and extensive experience that allows Charculor to offer a dozen new receipts each year.

To meet the expectations of its customers, the company first created a tradition line “by the slice”, always recognized for its quality, freshness and appetizing visuals. Then, in order to meet a real demand from you, we have created a self-service line where it was possible to combine our ancestral knowledge and the current technology that we have.

Very quickly, Charculor has chosen to offer its products in various forms, with a wide range of packaging technologies to adapt better to the current needs.

In order to provide better responsiveness to our distributors and a tailored shipping offer, we equipped with a fleet of vehicles and we also work closely with the most successful transportation companies.