The dried buffalo meat processing workshop of Kim Tien Phat Cooperative, located in Group 3, Chieng Coi Ward, Son La City, covers an area of ​​over 100 square meters. The first impression upon entering the workshop is the strong aroma of characteristic spices such as mac khen (a type of spice), garlic, ginger, and chili peppers used to marinate the smoked meats. The workshop has three wood-fired drying ovens, neatly arranged and clean, ensuring food safety and hygiene.

Busy preparing products according to customer orders, Ms. Lu Thi Tien, Director of the Cooperative, shared: "Smoked meat is a traditional, long-standing dish of the Thai ethnic people. With the experience of making dried meat passed down from my parents, I have made various smoked meat products, such as smoked buffalo and beef, and sausages. Initially, I mainly served my family and relatives, but later, I received many orders through referrals. In 2018, my family registered a business, mainly focusing on the Lunar New Year, supplying customers in the province and in Hanoi."

Smoked meat products from Kim Tien Phat Cooperative.

Smoked pork belly product.

Each product is carefully selected from reputable meat suppliers and adheres to strict food safety and hygiene standards at every stage of the production process, resulting in a fresh color and unique, delicious flavor that attracts many customers. In 2023, Ms. Tien's family's smoked sausage product received support from the Provincial Investment, Trade and Tourism Promotion Center to register a trademark for smoked sausage and was awarded the certificate of typical rural industrial product of Son La province in 2023 by the Provincial People's Committee; the smoked buffalo meat product was certified as a 3-star OCOP product.

After a period of doing business, accumulating experience, and building a brand in the market, in 2024, Ms. Tien connected with several dried meat producers in Mai Son, City, to establish the Kim Tien Phat Cooperative with 10 members, investing in a factory, drying ovens, steaming cabinets, and designing product packaging and labels…

The main ingredients for marinating the meat include chili powder, salt, mắc khén (a type of spice), and minced garlic.

Sharing about the process of making smoked meat products, Ms. Tien said: The meat used must be selected from healthy buffalo, cows, and pigs, and thoroughly checked for quality before processing. Then, the meat is cut along the grain and marinated with traditional spices characteristic of the mountains and forests, such as mắc khén (a type of spice), garlic, ginger, chili, etc., creating a fragrant and slightly spicy flavor. After marinating for 1-2 hours, the meat is skewered and hung above the kitchen fire, allowing the smoke from the glowing charcoal to permeate each fiber of the meat. The "smoking" process is a crucial step, requiring years of experience and the art of balancing spices and temperature. After about 6-8 hours, the meat has a dark brown color, is infused with a fragrant smoky aroma, a natural woody scent, and retains a firm, chewy texture without losing the natural sweetness of the meat – this is when it meets the requirements.

Ms. Tien personally selects the ingredients from a business at the 7/11 market, Quyet Thang ward, City.

Currently, the cooperative's products are distributed to dealers, supermarkets, and online sales channels nationwide. The cooperative's products are available on the e-commerce platforms Buudien.vn and ecofarm-pay.com, under the slogan "Proud of Vietnam - the essence of Vietnam," and are distributed in several supermarket chains, restaurants, and eateries in major cities such as Hanoi, Da Nang, and Ho Chi Minh City; and at product booths at Noi Bai Airport...

Products from Kim Tien Phat Cooperative are sold on the e-commerce platform Ecofarm - pay.com.

Connecting with regular customers of Kim Tien Phat Cooperative, Mr. Nguyen Nam Dong from Ho Chi Minh City shared: "I learned about Kim Tien Phat Cooperative's smoked meat through a friend's recommendation, and I must say I was completely captivated by the unique flavor of this product. Therefore, we decided to cooperate with the cooperative to distribute the product to restaurants and eateries in Ho Chi Minh City, and our customers have trusted and accepted it, continuing to order Kim Tien Phat Cooperative's products. Last year, we ordered about 400 kg of various products. The products are carefully vacuum-sealed, well-preserved, and retain their distinctive flavor even when transported from Son La to Ho Chi Minh City."

 

The products of Kim Tien Phat Cooperative are displayed and introduced at trade fairs inside and outside the province.

In 2024, the cooperative produced nearly 3 tons of products for markets inside and outside the province, generating revenue of nearly 1.5 billion VND. For the 2025 Tet holiday, the cooperative produced 1 ton of products, with estimated revenue of over 200 million VND. Beyond maintaining traditional products, the cooperative is also developing new products such as Cham Cheo (a type of dipping sauce), smoked carp, and smoked pork belly. In the future, the cooperative plans to expand its scale, invest in machinery and cold storage, thereby improving the quality and value of its products and expanding its market so that the smoked meat specialties of the Thai ethnic group in Son La become more widely known.

Lam Giang