Limoges-based charcuterie firm Madrange has appointed its second chief executive within six months.
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The company confirmed to just-food that former CECAB executive Gerard Micheleau has arrived to start work at its Feytiat head office.
A household name in France for ham and charcuterie, Madrange has lost branded market share to rival Fleury-Michon, while taking on a growing portfolio of private-label work.
Micheleau replaces Francois Chicoyneau de la Valette who took the helm in July, shortly after the abrupt departure of Jean Madrangeas.
Rumours abound that Madrange, watched over by Jean’s mother Aimée, may be sold. Breton co-operative group CECAB, Micheleau’s previous company, has been mentioned as a potential buyer.
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By GlobalDataMadrange operations, which generate sales of around EUR400m (US$588m), include a facility in Limoges, a charcuterie business near Paris, a chorizo factory in Britanny and two air-dried ham and sausage plants in Albi and the Swiss town of Bons en Chablais.
