Groupe Henri Raffin

Who owns Groupe Henri Raffin?

Groupe Henri Raffin is a French Agriculture company, currently owned by Idia since 2018.

About GROUPE HENRI RAFFIN

Groupe Henri Raffin is a French charcuterie producer based in La Rochette, in the Savoie Alps, that specialises in traditional dry-cured pork products, including dry sausages, saucissons, diots de Savoie and sliced charcuterie sold under brands such as Henri Raffin, le Galibier, le Petit Savoyard and P'ty Breizh. The company manufactures from pork of French origin without artificial colourings or flavourings, positioning itself as the leading Savoyard dry-sausage specialist, with a regional market share of about 23.8 percent across the Auvergne-Rhone-Alpes and Jura area per Nielsen data cited by the company. At the time of its 2018 buyout it generated roughly EUR 50 million in revenue, employed around 250 people across two industrial sites in La Rochette, and derived close to 10 percent of sales from export markets.

Ownership journey

Henri Raffin was founded in 1897 in La Rochette and remained under the Raffin family for four generations. In October 2018 the company completed its first leveraged buyout, ending family control, with IDIA (through its small and midcap strategy) participating as an equity co-investor in the transaction alongside incoming chief executive Laurent Herlin, who also took a stake in the capital and replaced the outgoing family management. The deal placed the business within a holding, later named Arpitan, through which subsequent build-up acquisitions were made. IDIA remains an active shareholder, and no exit or secondary transaction has been recorded.

Under PE ownership

Following the 2018 investment, the company pursued an active buy-and-build strategy under the Arpitan holding. In 2019 it acquired Salaisons Milhau, a dry-cured meat specialist based in Lacaune in southern France with around EUR 30 million in revenue and 125 employees, lifting the combined group above EUR 80 million in revenue and extending its reach beyond its Savoyard heartland into southern French dry-curing. The enlarged group brought together complementary regional specialists while retaining an artisanal, French-origin sourcing positioning. In 2026 the company launched one of its largest capital-expenditure programmes in recent years, reinvesting profits with the support of its shareholders and banking partners to modernise its production tool and prepare for future growth.