History of the company

  • 1954

    DETAIL BUTCHER OF 3 EMPLOYEES

    The first steps: two pigs a week, half a calf, half a beef.

  • 1968

    CREATION OF THE CUTTING WORKSHOP

  • 1972

    CREATION OF THE SALAISON WORKSHOP: LES SALAISONS DU BREUCHIN

    The company is composed of 30 people and has a surface of 1500 m2

  • 1983

    PASSAGE FROM HANDICRAFT TO THE INDUSTRIAL DIMENSION

    Creation of a new production unit of 3,800 m2

  • 1987

    TURNING TO THE COOKWARE INDUSTRY WITH THE NEW BAZIN FACTORY

    Creation of the analysis laboratory and an R & D laboratory

  • 1993

    ISO CERTIFICATION

    1st company in France certified ISO 9002 version 94 and 1st IQF chain in France

  • 2000

    SALE FOR EXPORT

    1st export sales, Belgium becomes a customer

  • 2006

    NEW UNIT

    On November 10, inauguration of the new unit by Prime Minister Dominique de Villepin, the Minister of Agriculture and the Minister Delegate for Spatial Planning.
    Establishment of centralization cleaning / disinfection

  • 2007

    BAZIN IS THE 18TH NATIONAL CHARCUTIER

  • 2014

    BUYING THE COMPANY BY MR. PHILIPPE WAGNER

    Philippe Wagner and a college of company executives take over the company from FruitTerroir

  • 2017

    THE AMBITION OF OUR GROUP

    The national scope, quality through premium ranges, differentiating and valued, and a strategic vision: Build the specialist group of meat products in the East of France.

  • 2019

    Launch of the new brand Philippe WAGNER

    After two years of research and development, the company launches a new brand of charcuterie products for the retail sector: the Philippe WAGNER brand.  Homemade recipes with only ingredients of natural origin.