Living up to its tradition....World Class Quality

Traditionally cured on oak barrels, smoked with aromatic woods, aged for full flavor, cooked in selected spices - these are the hallmarks of masterfully made hams.

A Passion for Tradition

In February 1995, a fire razed the factory at East Street corner Laurel in Mandaluyong and nearly spelled the end for Majestic Ham. A tremendous effort was required to rise from the ashes but the company has now bounced back with greater enthusiasm and stronger resolve to keep its product on the market. Majestic Ham is an institution and a time-honored Christmas tradition that must not disappear.

Majestic Ham & Food Products, Inc. marked its fourth decade in business in 1996.

Maintaining originality in taste stems from a commitment to remain unyielding to the pressures of modernizing the process unless these improve the product and do not alter its unique characteristics....keeping true to tradition.

The Tradition That Is Majestic Ham

Only limited quantities of ham are available by the holidays as it takes at least six months to make Majestic Ham and even as stocks are increased each year, a scramble for every ham in inventory still occurs. A cause of disappointment for many customers who have said that Christmas is just not the same without the star of their "Noche Buena" - Majestic Ham. One of the goals of the company is to increase the production capacity without compromising the quality of the product.

But not just a Christmas treat, Majestic Ham is also a favorite snack brought to school or work, and picnics.A thin, freshly cut slice of Majestic Ham in a hot pandesal is a simple pleasure many families enjoy for breakfast.

Available all year round, whole ham for parties, sliced ham for sandwiches, ham scraps as a special, secret ingredient for soups, spaghetti, as well as other dishes, and the hambone, a simple flavor enhancer for beans, soups, nilaga and pochero. The possibilties are endless.

 >> "Ham"ming it up for the Holidays