The client is an enterpreneur in Slow-Food-Gastronomy. He employs more than 35 people in his company. He produces fresh cheese, dried ham and dried sausage. He has beehives and harvests honey. From cow milk he produces fresh milk, cream and butter. These products can be bought in his restaurant.
To give advice on the construction of an abattoir and a production area for pigs, sheep, goats and fowl.
Building advice and building control.
Training of abattoir and production personnel.
Implement meat processing for slow food restaurants.
On the occasion of the first visit the suitability of the site was assessed, measurements and photographs taken will be used for the planning of the layout.