Jean Caby, the French cured and cooked meat business of Smithfield Foods, is closing its plant at Saint-Priest-en-Jarez, near St Etienne.

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The facility currently employs 341 staff and produces cooked hams. Its annual output totals 18,500 tonnes.


Production at the plant will be transferred to three other Jean Caby facilities in Lampaul-Guimiliau, Ergué-Gabéric and Saint-André-Lez-Lille. Staff will be offered alternative employment within the group.


The closure forms part of Jean Caby’s bid to boost competitiveness by reorganising its production base. The company warned that it is currently in a “significant loss-making position”.

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