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Projects
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 鈥� 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
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