Diers attributed the company’s increasing sales and production to a growing market share based on their attention to quality combined with traditional production methods, appreciated by top Paris restaurants such as Bofingers.
Having outgrown its previous 400-metric ton annual production capacity factory, JC David moved last year into a former smokery (click here for the photo tour of the plant) that had been unused for more than a decade.
This was renovated from top to bottom to comply with the strictest hygiene requirements now gives the company the possibility of boosting its production beyond 1200 metric tons every year.
“We
