00:00Suso, it's me, it's you!
00:02Is it me?
00:03Yes, it's you!
00:04Hey, Susan!
00:06It's you, who's been facing challenges for a year now,
00:10for Hamon!
00:16We're cooking ham right now,
00:18not in our house.
00:20If the content creator, Mercedez Tlasak, or Kamangyan Vlogs,
00:24cooked her own version of ham,
00:27the foodie vloggers, Abby Marquez and Naomi Peña,
00:30will each flex their favorite ham.
00:33The family business of the Kuongs in Quezon City,
00:36has faced a lot of challenges
00:38before their Hamon was perfected.
00:41It's now a discard to reveal!
00:49The Kuong family's ham recipe started in 1985
00:53with the help of Amelia.
00:55She passed it on to her 54-year-old granddaughter, Hanna.
00:59My mother-in-law has been doing this for almost 40 years.
01:03So through the years, I learned.
01:05She really taught me.
01:07Amelia's family was just giving away their Hamon
01:11to friends and family members every Christmas.
01:15Mama's passion is cooking.
01:18She makes all kinds of dishes.
01:21Ham is one of her special recipes
01:23because it's something that she can share her love
01:25with her friends and relatives.
01:27So the very first time that I remember
01:29she cooked the ham,
01:31we were so excited.
01:33Whatever she does,
01:35she does it with love, with passion.
01:38More than the ham legacy that she left with us,
01:41I think the character.
01:45Hanna saw the potential in the ham of her family.
01:49Our other business was also weak.
01:51So we thought, why not start selling the ham?
01:54But a lot of people were asking
01:56because they said, it's so delicious, why not sell?
02:00But when it came to selling the ham,
02:02other people didn't notice it right away.
02:05At first, only family and friends knew
02:08how delicious Mama's ham was.
02:13That's why Hanna's family was eager
02:15to introduce their product.
02:17It's just seasonal
02:19since usually, it's only during Christmas
02:21in the Filipino tradition.
02:23But because of the quality and taste,
02:27there were always challenges.
02:30A lot of people were ordering,
02:32but there was a shortage of pork.
02:34We needed to be resourceful
02:36and look for other suppliers.
02:38Reliable suppliers, because we want premium pork.
02:41We don't just get it from anywhere.
02:44They also had a shortage of storage.
02:47We only have one refrigerator in the house.
02:49As you know, it takes a week or more to cure the ham.
02:54Hanna's husband, Michael,
02:56has a knack for running his business.
03:00Hanna finished her Business Administration in Accountancy.
03:03So she somehow knows how to run a business.
03:07Before selling the ham,
03:10their family also had a printing press business.
03:13During the pandemic, printing became weak.
03:16So we decided to start another business,
03:18to explore, to help our everyday expenses.
03:23Hanna's family still doesn't have a physical store
03:25for their ham business.
03:27But she has her own commissary.
03:32For me, hamon is made from hamon,
03:36even if it's not perfect.
03:37This pork weighs more than a kilo.
03:39Hold it, part.
03:40First, we inject the right solution
03:42into the pork
03:43to give it flavor and make the ham last longer.
03:46This is done in water with salt, sugar,
03:49and other ham flavorings.
03:51Next, we rub the pink curing salt
03:53that has sugar in the meat.
03:55We leave it in the chiller for five days.
03:59Five days?
04:00Yes, for it to cure.
04:02After five days,
04:03we wash the meat
04:04to remove the remaining curing ingredients
04:06to achieve the right saltiness.
04:09We tie the processed meat
04:11to make the meat more intact.
04:13This is our braising liquid
04:15that uses pure pineapple juice.
04:18How long does this take?
04:19One and a half hours.
04:21We let it cool overnight
04:24so it's easier to handle
04:27and we can remove the string.
04:29We remove the skin
04:30to expose the fat.
04:31We rub it with sugar to torch it.
04:35Next, we vacuum-sear the ham
04:37to make it last longer.
04:41This is the most exciting part of eating.
04:44The tasting.
04:48It's delicious.
04:51It's flavorful.
04:52Every bite of the meat is flavorful.
04:55The sweetness and saltiness mix.
04:57The meat is so tender.
04:59It's sweet.
05:01It's salty.
05:03For me,
05:04it's okay.
05:05It's just right for my taste.
05:07It's balanced.
05:08It's sweet,
05:09salty, and salty.
05:11And it's tender.
05:13Even if I'm a pig,
05:14I can handle it.
05:16It's tender.
05:17It's not hard.
05:18It's easy to eat.
05:19You'll enjoy it.
05:23From Negosyong Printing Press,
05:25Hanna received P50,000
05:28from their ham business.
05:30They were able to recover it
05:31after 3 to 4 months.
05:33Because of Hanna's family's hard work,
05:35they're now able to earn P80,000
05:38Hanna earns P80,000 to P100,000
05:41every month
05:42from October to December.
05:44Actually,
05:45my daughter and I
05:48planned to start this
05:49even if it's not Christmas.
05:51It's just for everyday enjoyment
05:53of ham
05:54for people who like it
05:55or even for businesses.
05:58You can taste
05:59whole boneless ham for P2,000.
06:01Sliced ham for P1,000
06:03for 500 grams.
06:05While P500 for P250 grams.
06:10Like others,
06:11social media is the key
06:13for Hanna's family
06:14to get to know the business better.
06:16We started using social media
06:19and by word of mouth,
06:21we got to know Emilia's Ham.
06:23People can order online
06:25and we also have bazaars.
06:27When we give free taste,
06:28we can see the instant reaction
06:30of the people who taste it.
06:32That's one way
06:33of reaching out
06:34to more markets.
06:37Hanna earns money
06:39for the daily expenses
06:41of her family.
06:43Aside from this,
06:44they also bought
06:45a freezer and a slicer
06:47that they use in their business.
06:49It's really hard to be successful
06:50in a business.
06:51You really need to be patient.
06:53It has to be your passion too.
06:56If you love your business,
06:58it will give back to you.
07:02In business,
07:03be it normal days or seasonal,
07:05you need to be patient
07:07to get through the challenges.
07:33For more information,
07:34visit www.fema.gov
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