1919 : Joanny Fouilloux opened a butcher’s shop with delicatessen under the name J.FOUILLOUX in the heart of the Pierreclos village, in Saône-et-Loire ;
1960 : specialization into salami producer, after the closure of the abattoirs in Pierreclos;
In the 70s : sharp increase in the production thanks to mass-market retailing and big butcher’s shop in the Paris region;
1971 : death of the founder Joanny Fouilloux ;
1972 : creation of the statuts of the company FOUILLOUX FRERES ;
1973 : creation of the statuts of the company SALAISONS DU MACONNAIS ;
1982 : building of the core of the current production site.
Total area: 2 500m², including 2 drying ovens and 4 steaming ovens;
1986 : listing of the brand SALAISONS DU MACONNAIS by several large retailers;
1992 : production of the first Retailer Private Brand;
1999 : beginning of export ;
2006 : building of a water-treatment plant ;
2012 : total area of the production site: 16 000m², including 12 drying ovens and 13 steaming ovens;
2013 : reniewing of hte operating system;
2014 : creation of a new range of products.