Hénaff
Hénaff is an emblematic brand of Brittany, and the flagship of a company that has remained family-owned since it was founded in 1907. Best known for its famous Pâté Hénaff, Hénaff now offers a wide range of terrines & rillettes, aperitif spreads and fresh sausages. Part of the range is also available in Organic. Good, well-made products developed using unique know-how and production methods acquired over more than a century. A committed, responsible brand that has always favored local sourcing. Hénaff has evolved with the times, faithful to its values and its territory. All our products are manufactured in our workshops in Pouldreuzic, Finistère.
View all products
A wide range of terrines & rillettes, dips & aperitif spreads
In 1907, Jean Hénaff set up a vegetable canning factory in the heart of the countryside, in Pouldreuzic (29) “to bring a little prosperity to the Pays Bigouden”. Jean and his sons soon sought to launch a less seasonal product to keep the business going all year round: the invention of Pâté Hénaff in 1915. Jean Hénaff was not a pork butcher, so he didn’t do anything by the book. He had pigs and a canning factory. He put all the pieces of the pig in the can! This went against the grain of the charcuterie industry, which was to make the most of the noble cuts before making pâté and sausages with the lesser cuts. Over the course of the 20th century, the company developed its canned food business, preserving vegetables, fish, fruit, meat, etc. It withstood two world wars, although not without difficulty (the business was halted for several years due to steel requisitions in particular). Pâté Hénaff has survived the generations with an unchanged recipe. So much so that in 1980, Jean Hénaff became a single-product company, prompting Jean-Jacques Hénaff (3rd generation) to use whole pork with its best cuts: Hénaff Sausage was born in 1995! With no preservatives or colorants, it contains only pork, salt and pepper! Like Pâté Hénaff, it’s made with local pigs (raised less than 150km from Pouldreuzic). In just 15 years, this sausage, with its avant-garde composition, has established itself as Brittany’s favorite sausage. This unique, century-old know-how in the transformation of whole pork into Pâté Hénaff or Saucisse Hénaff was recognized in 2016 by the state label “Entreprise du Patrimoine Vivant”, which distinguishes exceptional know-how. Today, Loïc Hénaff (4th generation) has once again expanded the company’s activities (organic products, seaweed, vegetable and fish return, Space Food, etc.) to keep in step with today’s expectations. Committed to preserving its territory since 1907, the company is now implementing a responsible approach with a positive impact: BeGood 2030.
