Bacon

Like other long-lasting foods of ethnic groups in remote areas, Cao Bang smoked meat is marinated with local spices to preserve it for a long time. Perhaps since ancient times, in difficult living, hunting, and farming conditions, locals often sought ways to preserve food for extended periods in case of bad weather or food shortages. It can be said that it's similar to smoked buffalo meat, smoked salmon, or other dishes around the world.

Cao Bang Smoked Pork

When living conditions improved and food was no longer scarce, these traditional dishes of the Northwest mountains became specialties deeply rooted in the local culture. Of course, with different soil and climate, different marinating methods, and different spices, even though it's still smoked and dried meat, the taste is very different. Cao Bang smoked meat is no exception, possessing unique traditional flavors that only connoisseurs and experts can fully understand.

Typically, only pork belly is used, sometimes pork loin or shoulder. Dishes made from smoked pork are tastier than those made from pork that isn't smoked; the meat is firm, doesn't fall apart, and has a very distinctive aroma.

Currently, in the northern mountainous regions of Vietnam, smoked pork has become an indispensable dish in the households of the Muong, Thai, Mong, and Tay ethnic groups during Tet (Lunar New Year). Almost every household has smoked pork hanging in their kitchens. Smoked pork is almost cooked from the inside, so people only need to prepare it briefly before eating. When enjoyed, it has a sweet, fragrant, and delicious taste that isn't greasy and is perfect for drinking with friends.

The preparation of smoked pork involves many steps and is made from pork loin, shoulder, or loin. To make delicious smoked pork, the meat selection is extremely important. The pork must be dark red, with white, shiny fat, thin skin, and a uniform color.

The meat is selected while still warm (from freshly slaughtered pigs). It's all washed with diluted salt water, sliced ​​into attractive strips along the grain, and marinated with spices and a little wine as a fermentation agent. The next step is to dry it in the sun for about three days, then hang it above the kitchen hearth. The smoke and heat from the fire fueled by sugarcane bagasse make the meat firmer and tastier. The marinated smoked meat is left to sit for 24 hours before being hung in the oven (on low heat), and then continuously dried and smoked for 2 days and 2 nights (for thin slices) or 3 days and 3 nights (for thicker slices). This process is reminiscent of the traditional method of preserving meat by hanging it above the hearth to save for the cold winter months.

Food safety and hygiene are guaranteed. Once dried to the appropriate level, the smoked meat is packaged in vacuum-sealed bags, ensuring food safety and a shelf life of up to 6 months from the date of production (stored in the freezer).