
Production of cooked charcuterie specialties from South-Western France, including pâtés, cracklings, blood sausages, and sausages. Products are sold in supermarkets across Bordeaux, Catalonia, Basque, Occitanie, and Provence regions.
C
CSR Analysis score
The organization is among the 50% most committed organizations, excluding the top 20%, among comparable organizations.
EmpCo Directive — September 27, 2026
We analyzed the websites of over 250,000 companies, including Mainjolle's, to extract CSR initiatives and communications containing risky environmental claims.
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Methodology: Score calculated according to 6 CSR themes (Carbon, Biodiversity, Circular Economy, Sustainable Investments, Governance, Social Impact)
Sources: Public data, CSR reports, documented initiatives, official databases
Last update: October 2026
This analysis is not yet available in English. Please see the French version.
Leading organizations
Maître Cochon
A
Production and sale of charcuterie and butcher products made from pigs raised in Nouvelle-Aquitaine, emphasizing traditional recipes and local flavors.
Drôme Ardèche Tradition
B
Artisanal production of regional charcuterie from Ardèche and Drôme, including sausages, pâtés, and traditional cured meats.
Bahier
A
Production of traditional charcuterie products including andouillette, bacon, white pudding, black pudding, smoked filet mignon, head products, rillettes, and tripe.
Initiatives identified among leaders
Partenariats pour promouvoir la charcuterie et le territoire local.
“Bahier participe à plusieurs partenariats et assoc...” - BahierPrévention des TMS, réduction pénibilité et charte qualité de vie au travail.
“L'entreprise met en œuvre des actions internes pou...” - BahierSélection exclusive de porcs régionaux pour traçabilité et qualité
“Maître Cochon sélectionne des produits régionaux d...” - Maître Cochon68% of similar organizations communicate on CSR issues
+186 initiatives collected from 50 similar organizations
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