FACILITIES
Modern pork cutting, refrigeration and operating facilities in Vic.
Since 2011, Montronill has operated from facilities described by the company as covering approximately 9,000 m². The site supports pork cutting, preparation, cold storage and commercial dispatch activities.
Designed for professional meat supply.
Production areasControlled cutting and preparation areas designed around food-safety procedures.
Frozen storageCold-chain infrastructure to protect product condition before dispatch.
TraceabilityProduction, lot and dispatch information connected across the process.
Commercial loadingShipment planning based on product, quantity, packing and destination requirements.