FROM SMALL BUTCHER SHOP TO RECOGNISED PRODUCERS
These days, Ghent is synonymous with Ganda Ham. But that hasn’t always been the case. It all started with Roger Cornelis and Maria Mattheeuws, who started a modest butcher shop together in the 1950s. The couple spent years pouring their heart and soul into figuring out the perfect seasoning for the ham we know and love today. Sixty years later, we find ourselves with the third generation of Cornelises at the helm, with many more set to continue working on the Ganda Ham success story, each with as much passion as the last. Today, the family business produces some 2,200 hams every week.
A TASTE OF RESPECT
In the continuous quest to fine-tune the perfect flavour experience, we must never go against today’s prevalent social values.
For us, the balance between quality, tradition, innovation, and efficiency should never stand in the way of more sustainable solutions. Ultimately, much like everyone else, we want to create a world where people naturally come together, both in and outside the company – perhaps around a tasty piece of Ganda ham…
THE TASTE OF ARTISAN QUALITY
From top to bottom, we prioritise care and the highest quality in everything we do. All for that delicious flavour.
Ganda Ham is a genuine local product. Ninety percent of our raw materials are sourced from our immediate surroundings.
All our products are produced with as few preservatives as possible, and none at all in the best-case scenarios.
Sustainability is central to our exploration of new products, packaging, and production processes.
The butcher’s shop run by husband-and-wife team Roger Cornelis and Maria Mattheeuws is so successful that, after a few years, they have to move to bigger premises in Mariakerke.
In 1969, they choose to specialise in the production of cookware and cured hams.
THE FIRST DRY-CURED HAMS
Roger Cornelis experiments with the curing of hams using the old Flemish dry salt curing process. Results exceed expectations, and Vleeswaren Corma (CORnelis – MAttheeuws) starts producing dry-cured hams matured for six months.
AND SO GANDA HAM IS BORN
Next came a new brand name to replace the then ‘Vlaamse Boerenham’. Ganda Ham refers to its place of origin: the city of Ghent.
THE SECOND CORNELIS GENERATION
Roger Cornelis hands over the reins for the day-to-day running of the business to his son Dirk. BVBA Corma becomes Vleeswaren Corma NV.
ISO 9002 CERTIFICATION
Corma NV becomes the first company within the industry to obtain ISO 9002 certification. Proof positive of our overarching quality assurance. From the early to late 1990s, the company achieves an average annual growth of 10%.
THE ENVIRONMENTAL CHARTER
Corma works on structural changes to better care for the environment, leading to the creation of its Environmental Charter. It also sets up its water treatment plant that same year.
EXPANSION OF THE SLICING DEPARTMENT
Corma expands its slicing department in response to the emerging market trend of pre-packaging.
EXPANSION AND DIVERSIFICATION OF THE PRODUCT RANGE
Introduction of new, heavenly flavours, including wild boar ham and Angus Beef.
MORE GREEN ENERGY
Based on their desire to be more sustainable as a business, the company invests in the installation of solar panels. Our company has more than 1,000 solar panels, providing us with around 232,000 kWh of green energy per year.
HEAT RECOVERY AND A HEAT PUMP
The heat recovery system and heat pump become operational.
WELCOME TO THE THIRD CORNELIS GENERATION
The third generation of Cornelises steps in to take the wheel of the family business in 2020: meet Valérie & Matheo Cornelis. In 2023, Dirk Cornelis hands over the torch of CEO for Ganda Fine Foods to Koen Damme, Dirk’s right-hand man for some thirteen years.