From Saucisson Sec to all natural, pork-free truffle mousse, Fabrique Délices, a traditional French charcuterie company in Hayward, California, has been preparing time-honored classics alongside innovative new products for over 20 years. Marc Poinsignon, president, and Antonio Pinheiro, co-owner, vice president and chef, came to California 23 years ago when Sapar, the French company they worked for, bought the San Mateo charcuterie plant. Poinsignon and Pinheiro bought out the company in 1996, retained the name for brand recognition and moved in 2002 to a newly built USDA plant in Hayward, California. When Jean Claude Augé decided to establish Fabrique Délices in 1985, he was certain to bring a major improvement to the American market.

The two key ideas behind his philosophy were:
- Outstanding and consistent quality
- Unique and eye catching presentations