About Us

Mosta Bacon Co. Ltd. was formed in 1988. Its origins date back to the 1960s when Peppi, the father, entered the business producing bacon. From what started off as a small family enterprise, with all six employees being family members, in time expanded into an establishment that employs 67 people.

Mosta Bacon focuses on maintaining high standards in the production of top quality products. Thus, the Company has a leading position in the local meat processing industry and meets customer demands.

In this regard, Mosta Bacon invests considerable time and resources in developing new products to maintain a competitive edge. Such a policy has proved successful.

Mosta Bacon specialises mostly in the production and packaging of processed meat products, including: Bone-In Ham, Gammon, Picnic Ham, Smoked Ham, Arrosto, Bacon, Mortadella, Salami, Minced Meat, Burgers, Sausages & Meat Balls.

Mosta Bacon


Mission Statement:

A commitment to exceed customer expectations through the production of an extensive range of superior quality products.

Mosta Bacon Co. Ltd. always strives to provide high quality and safe to eat food when handled as intended.

For this reason we invested in a Food Safety Management System (HACCP).

This includes controls:
  • When buying raw materials - complying with our specifications and from reputable suppliers.
  • Strict hygiene standards - in the preparation and handling of products with special emphasis on ready to eat products.
The overall tool to achieve the stated objectives in our Food Safety Management System comprises:
  1. Procedures for Good Manufacturing Practices and Hygiene
    • Effective equipment cleaning and disinfection systems,
    • Premises hygiene and maintenance,
    • High standard of personal hygiene and health,
    • Training of staff,
    • Raw materials purchased from reputable suppliers.
  2. Procedures based on Hazard Analysis & Critical Control Point (HACCP) principles;
  3. Controls on cooking and smoking processes;
  4. Analysis of products in an accredited laboratory;
  5. Separation between ready to eat and non-ready to eat food and related equipment and personnel (hygiene zones);
  6. Record keeping;
  7. Procedures to check and review the effectiveness of the Food Management system (a periodical process control and audits);