In 1996, Daniel Monneaux, proud of his knowledge and experience opened "le Bec Fin"
Manufacturing meticulously under USDA. supervision the French "charcuterie" uses modern technology with always the freshest products.

With its traditional French and Europeen recipes finished with imported spices,
"Le Bec Fin" responds to the growing demand of the new bistro and brasserie market as well as the gourmet stores.
It's offering a large range of traditional and exotic: "Pates, Sausages, Mousses, Rillettes, Boudins, Confits, Cured Smoked meats and other specialties... for the greatest consumer's satisfaction.