315 categories of products from across the globe
4 December 2026
There are close to 315 categories of charcuteries at the Concours International de Lyon, highlighting the diversity and richness of this culinary know-how. From hams and sausages to rillettes and pâtés, including many international specialties, all will be judged by a jury of passionate experts.
The competition is held according to a rigorous protocol to guarantee optimal storage conditions for the charcuteries. The ranking, established from multiple criteria (meat, drying time, type of cooking), is carried out by expert judges during a blind tasting. The precise evaluation grid out of 100 points will help distinguish the best products.
This diversity of categories makes it possible to offer consumers a very wide range of products tasted and awarded medals at the Concours International de Lyon, to guide them in their choice of charcuteries.
Famous honorary Presidents
Each year the selection of an honorary president draws the attention of the press and puts the competition in the limelight.
2027 : Jérémie Crauser
Runner-up in the World Pâté-Croute Championship and head charcutier at Crauser/Bello.
Jérémie Crauser is the son and grandson of charcutiers and grew up alongside his father, learning the ropes of the trade at a very young age—a craft he has been practicing for 15 years. After earning a CAP in butchery and a CAP in charcuterie, he worked as a head charcutier in Lille before becoming a charcuterie consultant, a journey that took him all the way to Russia. In 2020, along with his business partner Frédéric Bello, he founded Maison Crauser-Bello in Lyon.
His specialty, pâté-croûte, is the result of many months of research, subtly combining the art of preparing gravies and jellies with traditional charcuterie expertise. This commitment to excellence earned him the title of world runner-up in pâté-croûte in 2022 and 2023. Dedicated to upholding traditions, Jérémie Crauser embodies a level of dedication and passion that does credit to his craft.
The Competition’s commitments
Jurors’ expertise
Communication on all fronts
Influential, committed partners
Famous honorary Presidents
Official validation and verifications
Communication tools
Professionals in the field guarantee conformity of the sample,
while enlightened amateurs represent consumer tastes.
Concours International de Lyon 2026 - Cheese, dairy products and charcuteries
The last edition of the Concours International de Lyon of Cheese, Dairy Products and Charcuterie took place on November 28th, 2025! The competition, held at the Cité internationale, Lyon, gathered more than 630 tasters and was supervised by an independent inspector. Christian Janier, Meilleur Ouvrier de France Cheesemonger and David Bourne, World Team Catering Vice-Champion, supervised the competition and passed their know-how as an Honorary President. A total of 2 980 samples including 2 200 cheeses and dairy products and 780 charcuteries were judged by professional and enlightened amateur tasters and 919 products were awarded Gold and Silver medals.
Testimonials
The trophy was real acknowledgement of our rigorous craft work. The competition gave us an objective outside perspective of the organoleptic quality of our foie gras, and this rating rewards the work we do throughout the year to make our products as perfect as possible. Our local customers loved this award, particularly at markets as it makes them believe in our products more. This trophy has enabled us to raise awareness of our approach and reinforces our daily commitment to excellence.
Sabrina et Julen, Gaec Beti Aintzina
Since winning the award for the World’s Best Charcuterie Product, the impact on my business has been considerable. Showcasing this accolade at markets naturally catches people's eye and arouses their curiosity. My sales have tripled or quadrupled, driven by an influx of new customers attracted by this international recognition. As well as private customers, professionals (restaurant owners and delicatessens) have also got in touch to discuss potential collaborations. This award has also had a knock-on effect on my entire range: customers, convinced by the quality of the award-winning product, are more willing to take the plunge and try my other specialities. It is an accolade that has truly transformed my business and boosted my credibility with all my customers.
Sébastien Chauvelot