In the processing workshops in Son La, kitchen-smoked meat rack is hung tightly. The smoke kiln burns red all day and night. The smoke of firewood blends with mắc khén, ginger, garlic, and chili to create a characteristic flavor.
The scent spreads throughout the space, signaling the peak production season and the time when workers have additional income before the New Year.
In the Sop Cop border area, the "Bien Cuong smoked buffalo meat" production area of Toan Duyen Agricultural Cooperative (Phong village, Sop Cop commune) is always bustling in the days leading up to Tet. Drying kilns are filled with smoke from early morning to late at night. Each batch of buffalo meat is hung up tightly to be delivered to customers in time.
According to Mr. Tong Van Toan, Director of the Cooperative, during the Tet holiday, the number of orders increases 2-3 times compared to normal days. Each year, the Cooperative processes and sells about 1.5-2 tons of smoked buffalo meat. The selling price is 800 thousand VND/kg. Revenue reaches from 1.2-1.5 billion VND/year.
The cooperative creates regular jobs for 4 local workers. Income reaches 6–8 million VND/person/month. During the peak period at the end of the year, the workload increases sharply. Thanks to that, workers have more income and are assured to stick with the cooperative.
A vibrant working atmosphere also takes place at Kim Tien Phat Cooperative (Chieng Coi ward). In a factory of more than 100 m2, three firewood drying kilns are burning day and night. Orders are transferred to Hanoi, Ho Chi Minh City and many other localities.
According to Ms. Lu Thi Tien, Director of the Cooperative, in 2025, the unit produced more than 3 tons of products of all kinds. Revenue reached over 1.5 billion VND. For the 2026 Lunar New Year alone, the Cooperative plans to produce about 1 ton of products. Estimated revenue will reach over 400 million VND.
To meet the increased output, the cooperative proactively increases overtime. At the same time, it mobilizes more seasonal workers. Dozens of local workers, mainly women and freelancers, have more jobs near Tet.
Not only cooperatives, many businesses processing meat and smoked sausage in Son La city also need seasonal labor. Ms. Lo Thi Mai (To Hieu ward) working at an establishment in Chieng An ward said: she is paid 300,000 VND per day. Working hours are from 7 am to about 6 pm. The work is not too heavy, but it helps her have extra income to cover Tet expenses.
According to production facilities, the kitchen-smoked meat making profession not only consumes livestock products on the spot. The profession also creates practical livelihoods for mountainous people. From preliminary processing, marinating, smoking to packaging, all require a lot of manual labor. Especially during the peak season at the end of the year.
Many Son La kitchen-smoked meat products have achieved OCOP 3–4 stars, are trademarked and sold widely on e-commerce platforms. This helps increase product value, expand markets and create more job opportunities for local workers.
