Past

Muncan Food Corp. was established in 1978 by Brothers Tima and Jonel Muncan. The two brothers were educated in the art and science of smoking and creating meat products, popularly known as charcuterie. Charcuterie is the branch of culinary arts devoted to prepared meat products, such as bacon, ham, sausage, bolognas, and pates. In the region that the Muncan family hails from, smoking and drying products is a time-honored tradition. Legend goes that their grandfather asked the brothers what they envisioned for their future, knowing that he did not wish for his grandchildren to work on the family farm for their entire lives.

When the brothers could not think of a response, the grandfather advised them that, although times may change and fads fall out of favor, people would need to eat forever. With that advice, the brothers went to trade school to learn this beautifully detailed culinary art and worked in one of the largest meat production sites in all of Europe. Through this process, they learned the most basic of skills, such as how to break down cuts of meat, to the most advanced skills reserved only for the “majstors” or masters of the craft: smoking and drying sausage, salami, and bacon.