History of Manda Fine Meats

The year was 1947, and America was still recovering from World War II. In Baton Rouge, Louisiana, three brothers had a dream of establishing their own business. Vincent, John and Bennie Manda pursued their dream and founded Manda Brothers Provision Company. The beginning years were spent developing a very successful meat provision distribution business by offering great service and products to their many customers throughout South Louisiana.

Through the years, the brothers experimented with the development of ready-to-eat meat products. The results led to what what is now the Manda family of meats, known as Manda Fine Meats. These meat products include many varieties of smoked sausages, Cajun andouille, boudin, and an array of authentic, uniquely flavored Cajun deli meats; including cooked roast beef, spicy turkey breast, and smoked hams.

Today, three grandsons of Vincent Manda - Tommy, Bobby, and Steve Yarborough - serve together as owners and operators of the company. Manda Fine Meats now operates with two state-of-the-art processing facilities and one modern distribution facility. The company employs approximately 225 people and Manda meat products are distributed in more than 15 states.

With third-generation family now operating the business, all standards of operation reflect the principles developed by the three brothers from Pointe Coupee Parish in Louisiana, who began their own chase for the American Dream. Two of those principals being quality products and reasonable prices.

Every product produced under the Manda name carries with it that Louisiana Flavor which the world has come to love.

"Flavor Says It All!"