BELL FRANCE

Our history :

The story begins in 1869 when Samuel Bell opens a butcher shop in the heart of Basel (Switzerland). Synonymous with quality, flavor and tradition, the company has continued to develop and innovate to become
number one in Switzerland and European leader in meat processing.If we master tradition and knowhow since 1869, we are also committed to meeting the desires, requirements, tastes and uses of today‘s consumers.

Our Production sites in France and Spain:

With 6 plans located in the region of Auvergne-Rhône-Alpes, Bell is specialized in the production of dry charcuterie labeled (PGI and Label Rouge). As a versatile butcher, Bell continues diversifying its assortment to best meet
the requirements of professionals. The range includes hams and dry sausages from Auvergne PGI, hams and dry sausages from Savoie or rosette from Lyon. The products are available in whole pieces and sliced format.
With 3 plans in Spain, our Spanish branch allows us to offer all our customers others varieties of charcuterie. Bell Spain is specialized in the production of Serrano hams and also lomo, chorizo, salchichon and Iberians
hams .The range of products is complete with an offer of whole, half and quarter pieces.