OUR HISTORY

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Key dates

1970

Alphonse Archambeau, an artisan butcher from the Verviers region, was joined by his two sons to develop his charcuterie business.

1978

Implementation of the first 250 m² production workshop at Ensival.

1987

The company’s growth enabled it to build and move into a modern 800 m² building in the Petit-Rechain industrial zone.

1992

In full expansion, the company increases the surface area of its building to 2,800 m².

1999

The company invests in consumer-portion packaging with the installation of its first pre-slicing line.

2004

Integration of Briquemont, located in Sainte Marie-Sur-Semois, which specializes in the manufacture of dry sausages.

2009

Integration of D’Argifral into the Gephuras group (formerly Locks International nv)

2012

The latest additions bring the surface area of the Petit-Rechain building to +/- 7. 000 m², making it a state-of-the-art facility in terms of both production technologies and energy management.

2019

In the hands of the Archambeau family for three generations, the management of the company is entrusted to Philippe Van Damme, already Chairman of the Board for 10 years.

2023

Philippe Van Damme’s son and board member Antoine joins the family business.

333 photovoltaic panels have been installed on part of the roof and on a metal structure over the parking lots and loading and unloading bays.

2024

Integration of Oliver Food, a company specializing in the preparation of delicatessen dishes.

Integration of Boubasud, specialized in the production of couscous with fresh vegetables and ready-made meals.

Our team

PRODUCTION

Le Bocage is first and foremost a family business.
72 people make up this big family, and their motivation and dedication have made the company what it is today.