Ms. Annalie Vicuña and her husband Mr. Ranilo had a simple dream when they started their business 35 years ago — that is, to provide a unique and delicious lechon to their customers.
At first, the business was slow but Annalie and Ranilo were determined to make this work. They worked hard and put in many long hours, and eventually, their hard work paid off. They started retailing their lechon per kilogram in Brgy. Pag-Asa, Mabitac, Laguna. The word of their delicious lechon spread around their town, and soon after, the couple was getting orders not only from nearby towns but also from all over the region.
The couple took great care in ensuring that their lechon was always cooked to perfection. They used the freshest ingredients and took their time to marinate the pork overnight with a special blend of spices.
With this consistency, the business started to grow and soon after Aboy Annalie Lechon House became a place for the best lechon in town. People from all over the city and even from the neighboring towns would come to them and order their delicious lechon. More so, the word of mouth reached even in some countries as customers abroad would contact them and have reservations for the upcoming gatherings here in the Philippines just to enjoy their delectable lechon.
Thirty-five years later, Aboy Annalie Lechon House is still in the business. Ms. Annalie and Mr. Ranilo are now in their 60s, but they still make sure that the lechon they serve is of the same high quality as it was when they first opened their business.
When the pandemic started a couple of years ago, things changed quickly. The couple had to close their doors, not knowing when they would reopen. As time went on, they were exhausted by all the uncertainty and their savings started to dwindle. With no income and no way to pay their bills, the reservations of their customers were all canceled because of the Covid-19 virus and they had to refund all the payments made for the lechons.
Despite these uncertainties, the couple managed to bounce back and redirected their minds to become stronger for the business. The couple maximized their time and participated in several business webinars hosted by the Department of Trade and Industry – Laguna Provincial Office thru its Negosyo Centers. Slowly recovering from the pandemic, Aboy Annalie Lechon House reopened, and the family was excited to accept new orders and it was the first step in reopening their business to the outside world. With each passing order, Aboy Annalie Lechon House slowly began to rebuild its reputation and customer base. When the pandemic began to die down and the pressure to stay put within their small town lifted, the family was thrilled to start accepting orders from other cities once again.
Aboy Annalie Lechon House may have hit a rough patch in the midst of the pandemic, but it proved resilient and with the help of loyal customers, they were able
to stay afloat. When the pandemic started to heal, the business was resurrected and once again became an integral part of family celebrations in the area.
Aside from actively participating in various entrepreneurial seminars, Ms. Annalie also became one of the beneficiaries of the Department of Trade and Industry – Laguna Provincial Office to be given a livelihood kit. Ms. Annalie then upgraded their business. She also sells lechon bellies and she explored other product lines such as dishwashing liquid and now she is starting to make fabric conditioner. Today, her daughter Ranalyn Vicuña Calatcat starts to manage the legacy of her parents to continue their family business which is known for many years and in many places.
Ms. Annalie and Mr. Ranilo’s legacy lives on in the form of Aboy Annalie Lechon House. It is a testament of their commitment to quality and customer service, and a reminder to “never give up on your dreams”. Ms. Annalie and Mr. Ranilo’s story is an inspiration to all aspiring entrepreneurs. They have shown that, with hard work and dedication, it is possible to build a successful business that stands the test of time. ♦
Date of Release: 23 June 2023
