What We Do
CMC was established in 2010 with a production facility of 12,000 sq ft, located in Northampton with a cook capacity of circa 120 tonnes per week. In 2014, CMC opened a second site utilizing a 12,000 sq ft production facility in Wellingborough. Both sites are BRC Grade AA production facilities.
Features and capabilities:
CMC 1 in Northampton can produce smoked, pulled and seared sous vide products.
CMC 2 in Wellingborough is our high risk facility for further processing cooked meats. We also have the ability to produce IQF product.
Our sous vide cooking facility is a water based system rather than steam ovens. Cooking in water gives us the ability to control the temperature to within 1 degree and gives us a better overall consistency of product. We can achieve low temperature pasteurisation, enabling us to sell a ready to eat product, with extended shelf life. Using this process, product can be fully cooked, medium or rare.
Our Products
