skip to Main Content
Création de la sovipor
1983
Creation of La Société des Viandes du Porhoët. Prime poultry cuts.
Lancement des gammes de produits brochettes
1988
Launch of a range of convenience foods: hand-stuffed turkey cutletsand skewers.
Lancement gammes panés et cuits
2004
Launch of new breadedand pre-cookedproduct range.
2017
Introduction of antibiotic-free turkey farming from the hatching stage.

LA TRINITAISE, RECOGNIZED EXPERTISE

Created in 1983 in Trinité-Porhoët land of agricultu- and farming in the heart of rural Brittany, La Trinitaise has fast become a reputable supplier of turkey meat. This turkey, which was once reserved for festive occa- sions, is now increasingly popular as an everyday in- gredient in home cooking and restaurant cuisine. Thecompany’s first years were focused on prime cuts, or specifically hand-sliced turkey breasts.

At the end of the 1980s, driven by a highly engaged
team, La Trinitaise launched cutlets and skewers to SAGA meet the aspirations of consumers with a growing appetite for convenience foods. Similarly, in 2004, La Trinitaise innovated with breaded and pre-cooked products.

CUTLETS AND SKEWERS

THANKS TO ALGAE !

In 2017, La Trinitaise teamed up with Olmix, a specia- list in natural solutions based on marine algae for animal health, to further meet market demand. La Trinitaise and Olmix worked together to set up a farming program committed to animal welfare and a reduce of the use of antibiotics. In doing so, the two partners developed a new environmentally res- ponsible business.

GO TO OUR SAGA RANGES

Back To Top