Lafleur (brand)

The cooked meats brand, specializing in the processing of pork products, was founded in 1912 by Alphonse Lafleur (1882-1934).

[3][5] Alphonse Lafleur started a deli meat shop bearing his name in the St. Roch in Limoilou, Quebec, in 1912.

[6] In 1934, at the age of 52, the founder Alphonse Lafleur died and his wife Oliva became the president of the company.

Between 1943 and 1945, the company acquired new lots and buildings and went through a major transformation of the brand and the modernization of their equipment.

[6] Using major daily papers in Quebec such as Le Soleil, they advertised Lafleur products including blood sausage, cracklings, head cheese, ham, etc.

In 1962, Lafleur was classified as a factory and had an order preparation centre, deli, salting and cooking departments as well as smokehouses and sections for packaging.

An additional 150 people were hired in 1978, and the plant began operating at full capacity producing emulsions, hams, bacon and smoked sausage.

The facility in Saint-Henri-de-Lévis was expanded many times and was producing 100 million pounds of pork each year.

The Brochu family innovated with products, such as pre-packaged sliced meats, marinated pork, honey and maple flavoured shaved Black Forest ham.

[6] In 1998, the Joliette slaughterhouse was the first company to be certified compliant with the Food Safety Enhancement Program (FSEP) and the Hazard Analysis Critical Control Points (HACCP) standards.

In subsequent years, all their plants received this certification, long before the program became mandatory in November 2005.

[7] In 2005, Supraliment, the meat division of Groupe Brochu, merged with Olymel l.p., a fiduciary of La Coop fédérée.

Traditional recipes, using simple and authentic ingredients, adapted to 21st century consumers, inspired this sub-brand.

The new signature, with the "u" in Lafleur surmounted by five red petals, was inspired by the words of Alphonse, the founder, who always said he was making "the flower of sausages".

It had the same appearance as the official logo, replacing the word "Lafleur" with "100 years", or "100 ans" in French.

The facilities are compliant with the Food Safety Enhancement Program (FSEP)[7] and the Hazard Analysis Critical Control Point (HACCP) standards.

"[13] The Lafleur products are prepared in facilities in Saint-Henri-de-Lévis, Drummondville, Trois-Rivières, Cornwall and Anjou (slicing).

The first one, in French, featured Bob Le Chef with the tag line "On se dit les Vraies Affaires.