From the Cévennes
to the Monts de Lacaune
the rise of a family business
After the Second World War, Fernand and Edmond PHALIP decided to set up a salting plant in the Cévennes mountains with the aim of salting and drying the hams produced by the family business: it all began there…
Then, they set up the “Montagne Noire” salting plant, in the 1960s, and created the brand that bears the same name, a brand that still exists today: The company grew and was recognised for its know-how and quality products.
At the beginning of the 70′, the two brothers separated and Fernand, helped by his son Jean took over the operation of the PHALIP Establishment in Murat / Vebres in the LACAUNE mountains (81) known for its cured meats specialities. The speciality will be the “Cévennes ham”.