Culinary tradition lives on: King Sue’s path to new markets

King Sue has set its sights on further expanding its business with more products.

A heritage-focused enterprise, King Sue blends tradition with innovation. It all began in 1930 when Cu Un Kay, an immigrant from Fookien, China, established a ham and sausage business in what is now Caloocan City, using just one adobe stove. The workforce, starting with 20 employees, including Cu, his wife, and their 10 kids, sometimes hustled together to handle sudden surges in orders.

Fast forward to today, the preserved adobe stove stands at the site where it all began. The workforce has expanded to at least 600, with Cu’s grandchild, Richie Brian King, now serving as the company’s operations manager. The story of King Sue is a blend of resilience, tradition, and innovation, according to King, who emphasizes the company’s long-standing relationships with meat suppliers spanning over fifty years.

The family’s commitment to their roots is evident. King fondly recalls how he, along with his siblings, grew up in the ancestral home next to the factory, pitching in wherever needed. Even now, the original recipe for King Sue’s Chinese ham remains unchanged, despite modernizing the production process. This steadfast dedication to tradition sits alongside their excitement for the future.
Looking ahead, King Sue plans to focus more on restaurants, hotels, and other food businesses, exploring newer products like pepperoni, salami, Hungarian sausage, and bacon. This shift represents a move from their supermarket stronghold toward broader market segments. To support this, the company is gearing up for stronger marketing efforts, recognizing the importance of traditional and social media to boost their brand.

While King Sue faces the challenge of people mispronouncing their brand name, King shares the charming origin: “King Sue” is a combination of their surname and a Fookien term meaning “small king,” a nickname for their grandfather. Despite growing competition, the company remains confident, backed by nearly a century of consistency, delicious products, and a deep heritage, creating cherished memories for families over the years.”

Environmental activists pour green dye in Venice canal

Environmental activists from the group Extinction Rebellion poured dye into Venice’s Grand Canal and several Italian rivers Saturday in protest against the “failure” of ongoing international climate talks to deliver results.

How unhealthy are ultra-processed foods?

Ultra-processed foods are commonly portrayed as a modern health scourge: a threat lurking on the shelves of every supermarket linked to obesity, heart disease, cancer and early death.