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.