Historical charcuterie gets new leadership

The Chassagnard charcuterie company, with a century-long history in Corrèze, was founded by Émile Chassagnard in Égletons in the early 1920s. The company has passed through several generations, eventually being taken over in July 2026 by Vincent Mazel, who aims to elevate it as a standard for the "Corrèze Label."

Modernization efforts at the factory

During his visit, the prefect toured the factory and highlighted the "forward march" principle, where products must continuously improve. The factory has implemented new measures, including a marked transport route and an airlock entrance, to meet updated sanitary approval standards.

Distinctive sausage-making technique

Chassagnard sausages are unique in that they are made with a knife, unlike the majority of sausages on the market that use a mincer. The butchery chef carefully adds ingredients, adjusting the grain of the meat to ensure quality and texture. This method allows for variations in flavor, including a special foie gras sausage.

Challenges and market strategy

The curing industry faced a major crisis in 2023, with a significant drop in turnover. Today, the company relies heavily on large retail, but the director plans to reduce this dependency by expanding direct sales and targeting gourmet shops and Parisian markets. The sausages are priced higher, from 6 to 8 euros, due to their quality and the use of natural ingredients.

Local partnerships and product innovation

The company collaborates with local producers, including chestnut growers, foie gras producers, and mushroom suppliers. It also explores new products, such as aged vegetables wrapped in koji, and plans to introduce sausages made with venison to help manage the region's wildlife resources.

Vincent Mazel's background and vision

Vincent Mazel, a Corrèze native by adoption, moved to the region in 1991 and has since remained. He previously worked in the medical devices industry but transitioned to charcuterie after an unsuccessful attempt to start an artisanal preservation company. His goal is to promote Corrèze as a strong, assertive region, improving its reputation and expanding its market presence.