00:00We have a gift for you.
00:02Especially for 38 days,
00:04it's only Pasko.
00:06It's so good!
00:08The ham!
00:10The star of the Noche Buena indeed!
00:12Wow!
00:14Actually, it's nice.
00:16What can you choose for Noche Buena?
00:20There are a lot of choices.
00:22It's a classic,
00:24the forever torch.
00:26We know that it's Kim.
00:28What kind of ham?
00:30What kind of ham?
00:32We're intrigued!
00:34What's the ham?
00:36There are a lot of ham.
00:38We're still here today.
00:40We're still here for the ham.
00:42Now, I'm going to show you how to do it.
00:46After our ham,
00:48we have a smoking machine.
00:52You can see it.
00:54We have the ham.
00:56After marinated,
00:58tumabot ito ng 6 to 8 hours
01:00ang prasit nito.
01:02At gumagamit sila ng cherry wood chip.
01:04Isang uri ng kahoy na nagbibigay ng ticori flavor
01:06sa ating mga ham.
01:08After nyan talaga,
01:10bumunta naman tayo dito sa ating glazing
01:12or torching.
01:14torch para magkaroon ng glaze effect sa ating ham.
01:18At syempre sabi daw nila,
01:20nakakadagdag din daw ito ng flavor.
01:22So gumagamit din sila ng sugar
01:24para mas magbigay ng konting brown
01:26sa ating brown outside ng ating ham.
01:30At sabi nga nila,
01:32talaga ganun kahirap gumawa ng ham.
01:34Dahil,
01:36tuturo ng ating chief operating officer
01:40na si Miss Elizabeth.
01:42Hi! Good morning, Tim!
01:44Balita ko, hindi naman po ganun talaga karami
01:46ang prasa sa paggawa ng ham.
01:48Kwentohan nyo nga po kami.
01:50Hindi po ba kinuubusan na ham?
01:52Ngayon pa peak season na po.
01:54Hindi na po tayong kumorder ng mga meat.
01:56Actually ngayon, talagang malaki ang demand natin, Kim.
01:59So what we do is that ahead of time,
02:02we store kung ano yung supply na kailangan namin
02:05until at the end of the year
02:07para hindi kami maputulan ng supply for the ham.
02:10Okay po.
02:11So ano po ba yung ano?
02:13Ano po ba yung pang-challenge sa paggawa ng ham?
02:16Actually tatlong factors lang naman
02:19ang we need to consider
02:20i-label for us to achieve a very flavorful ham.
02:23So number one is that
02:25we really have to use a quality meat.
02:28Mm-hmm.
02:29Second is of course the ingredients,
02:31the spices that we put in sa ating mga ham.
02:34At syempre pangatlo,
02:35the process or the cooking method
02:37kung paano natin ginagawa ang ham, Kim.
02:40Wow.
02:41Hindi po ba tumataas ang presyo ng ham
02:42kapag nasa peak season po?
02:44Hindi na.
02:45Kung ano yung pablo size na presyo natin,
02:47yun na ang aming benta sa merkado.
02:51So ano po ba yung mga iba't ibang
02:53klaseng ham po natin?
02:54Okay.
02:55So we have three kinds.
02:56We have
02:57Isabel Excelente.
02:58Ito.
02:59This one,
03:00Isabel Excelente whole muscle ham.
03:02Ang ating second is the
03:04Isabel Excelente piña jamon ham.
03:06And third is Isabel Excelente Pascua jamon.
03:09Bali.
03:10Ano po ba mga presyo po nito?
03:12Okay.
03:13Yeah.
03:14Ang ating whole muscle ham is 438 pesos.
03:19The piña jamon ham is 228 pesos per kilogram na yun, Kim ha.
03:25Ano mo?
03:26At ang ating naman Pascua jamon is 188 pesos per kilogram.
03:30So Bali.
03:31Mga Elizabeth.
03:32Ano po ba dito yung pinaka bestseller?
03:34Syempre.
03:35Ang ating whole muscle ham.
03:37Ang ating premium one.
03:38Syempre mga kapuso.
03:40Hindi natin kakalimutan tikma ng kanilang bestseller.
03:43Syempre itong bestseller.
03:44Siyempre itong bestseller.
03:45Ako please.
03:46Itikmang ko may silisob ito.
03:48Parang parang kailangan natin ng rice.
03:51Ah, amoy ko pala.
03:52Ang bango-bangon eh.
03:53Pamaya.
03:55Okay.
03:56Iman natin.
03:59Kamusta?
04:01Kakaiba ang sarap.
04:03Ang sarap ng...
04:04Tender no?
04:05Lalo na yung sinasabing nyo pong cherry chip.
04:07Nakakapagdagdag ng flavor.
04:08Yes.
04:09At the same time yung glaze.
04:10Parang kailangan ko ng kanin.
04:12It's the wood chips that we use every time we do the smoking method.
04:15Ayan.
04:16So, tuloy-tuloy naman po ang tikiman.
04:17At ang sarap talaga lang kami nila dito.
04:19So, mapapasabi ka na ng Merry Christmas agad sa ating lahat.
04:22Kaya naman,
04:23abangan lang ang mga susunod pa makainan dito sa inyong pambansang mo ni Show.
04:27Kung saan, laging unang ka.
04:29Unang hirit.
04:30Unang hirit.
04:31Wala kubutahin ganin dyan.
04:32Sarap.
04:33Dahil tinapay.
04:37Ikaw, hindi ka pa nakasubscribe sa GMI Public Affairs YouTube channel?
04:41Bakit?
04:42Mag-subscribe ka na dali na para laging una ka sa mga latest kwento at balita.
04:47I-follow mo na rin ang official social media pages ng Unang Hirit.
04:51Salamat ka puso.
04:52Salamat ka nag.
04:53Ma dispeloo-todaw mo na noty.
04:54Ma.
04:58Ma.
04:59Maraming.
05:01Ma.
05:02Ma.
05:03Ma.
05:04Ma.
05:05Ma.
05:06Ma.
05:07Ma.
05:08Ma.
05:10Ma.
05:11Ma.
05:12Ma.
05:13Ma.
05:14Ma.
05:15Ma.
05:16Ma.
05:17Ma.
05:18Ma.
05:19Ma.
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