I have two Kettle Cooks operations that might be interested.
Both are in New Orleans area and they produce custom sauces and soups for a number of people.
The good thing about them both, is they are Chef run operations, not production plants with dipshits who don't understand quality.
Not a problem
Do you have a formulated recipe already or does in need to be developed as well?
Also, do you have a brand created yet?
What about a marketing plan and a solid customer base lined up?
What is your vision for compensating the producer/co-packer?
Cat Man
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