Facilities of Manda Fine Meats

In 1987, all operations began taking place at a new 35,000 square foot, state-of-the-art processing facility located in Baton Rouge. This new processing facility enabled the company to begin on-site Federal Meat Inspections, which allowed Manda products to cross state lines for the first time. As a result of this, an additional facility was purchased in Baker, just north of Baton Rouge. This new processing plant houses all product for hams, hog head cheese and turkey deli items.

In the fall of 1993, Manda Fine Meats officially opened and dedicated the Robert H Gothard Memorial Laboratory. This research and development facility enables our staff to ensure that all standards for quality and consistency are maintained, as well as providing a controlled environment for development of new products.

Opened in June 2003, our distribution center allows Manda Fine Meats the ability to keep product stock levels high in order to avoid product shortages and potential lost sales for your business. We have the ability to store over 1,700 pallets in a state-of-the-art, temperature-controlled facility. With over 23,000 square feet of space and seven automated dock doors, our facility enables us to meet your product demands, shipping needs and quality control.

"Flavor Says It All!"