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Boar's Head
Location
Newcastle, Indiana
Project Size
154,206 SF
Completion Year
2016
Markets
Delivery Method
Facility receives raw, whole muscle product for various types of meats. Products are seasoned, prepped & cooked in smoke houses — then chilled, pasteurized & packaged. The facility is mostly refrigerated & utilized a standard ammonia-based refrigeration system. A viewing corridor is included to allow tours without the typical sanitation & gowning requirements yet providing clear views of the entire processing operation.
Key Team Members
·¬ÇÑÖ±²¥'s leadership has the expertise and understanding necessary to advise you, even on the most complex challenges.
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