sausage

According to Ms. Nguyen Thanh Tam, Director of Tam Hoa Cooperative: In recent years, the cooperative has invested in modern technology and machinery to replace some manual processes. At the same time, it maintains some traditional manual steps to create high-quality and safe products. To date, the cooperative's sausages and smoked meats are available on the shelves of over 200 supermarkets and convenience stores, thanks to its commitment to integrity and quality.

Tam Hoa Cooperative's sausages are processed using the traditional Cao Bang method with many steps. The sausage filling is made from finely chopped pork shoulder, rump, or loin, marinated with various spices (including mac mat and ginger (khinh phja)... creating a distinctive flavor). After stuffing, the meat is sun-dried for about three days and then dried in an oven where the smoke from sugarcane bagasse and the heat of the fire help the meat firm up and become fragrant, giving it a unique flavor. Smoked pork belly is prepared more simply than sausage; pork belly is marinated with spices, then skewered, hung on racks to dry in the sun, and then dried until the meat is firm to the desired consistency.