A company with tradition
Since more than 60 years, the name Hochreiter stands for high quality meat products from Mühlviertel.
Through vast expansion, highest quality standards and customer focus, Hochreiter has established under the management of Wolfgang Hochreiter as a successful industry name.
1958
On May 1, Margarete and Gottfried Hochreiter found the butcher shop Hochreiter in Bad Leonfelden.
1992
Transfer of the butcher shop and restaurant with seven employees to Wolfgang Hochreiter, who also takes over the management.
1999
The plant is expanded to 4,000 m². Specialisation in the production of ready-made ham, salami and boiled sausage products and start of export activities.
2004
The plant is expanded by an additional 6,000 m²: export activities are expanded to seven European countries. Approval for Canada and certification according to the IFS standard.
2006
Construction of another salami ripening plant.
2007
State accreditation of the chemical laboratory.
2008
Approval for export to US.
2010
Plant expansion by a further 9,000 m².
2011
One of the most modern salami production plants in Europe is built
2013
The meat standardising centre and the fully automated freezer warehouse in Reichenthal begin operations
2014
The new cutting centre with clean room technology in Bad Leonfelden is built
2015
The new high bay warehouse starts. The "roasted products" line is launched.
2016
The new construction and conversion of the former Manner factory in Perg into the new bakery is realised.
2020
Investment of 4,2 million euros in environmental projects like energy center and production of electricity
2021
Construction of the new Hochreiter Campus for apprenticeship training and product development
Nowadays
Hochreiter employs over 250 workers on a 44,000 m² production area. 90% of its products are exported.
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