When mentioning Thanh Hoa , many people immediately think of nem chua (fermented pork sausage) - a familiar specialty not only in family gatherings but also a popular Tet (Lunar New Year) gift thanks to its distinctive flavor, convenience, and strong local identity. Therefore, during the period leading up to Tet, the consumption of nem chua usually increases dramatically, creating a bustling production atmosphere at many establishments throughout the province.
According to Thanh Hoa Newspaper, in Dong Tien ward, the Thien An fermented pork sausage facility is constantly busy from early morning until late at night. All stages, from preparing ingredients, mixing the sausage mixture, wrapping, to preservation, are carried out continuously. Ms. Ha Thi Nhung, owner of the Thien An fermented pork sausage facility, said that the demand for fermented pork sausage during Tet (Lunar New Year) increases 10-20 times compared to normal days, forcing the facility to hire additional seasonal workers. While only about 10 workers are needed on normal days, this number increases to 30-40 during the peak season at the end of the year. Working hours are also extended, with frequent overtime from 7 am to 10 pm to meet deadlines.
The Thanh Chau fermented pork sausage production facility in Hoang Chau commune is busy producing to ensure supply for the year-end market. Photo: Thanh Hoa Newspaper.
During Tet (Vietnamese Lunar New Year), consumers pay special attention to food quality and hygiene, especially when fermented pork sausage (nem chua) is chosen as a gift. Therefore, production facilities prioritize this criterion. At Thien An fermented pork sausage facility, quality control is implemented right from the raw material selection stage. According to Ms. Nhung, at the end of the year, the facility has to work early with suppliers of pork, banana leaves, and spices. In particular, the pork is sourced from reputable slaughterhouses and farms, ensuring a clean and delicious meat supply. Fresh pork and crispy pork skin are mixed thoroughly with roasted rice flour and spices such as garlic, chili, and pepper, then carefully wrapped in fresh banana leaves and left to ferment naturally for several days. Only when the sausage reaches the right ripeness and develops its characteristic aroma is the product released to the market.
A bustling atmosphere also prevails in Hoang Chau commune, where Thanh Chau fermented pork sausage production facility is a familiar address for many customers both within and outside the province. Towards the end of the year, the facility has to double its workforce, to around 50-60 people, to meet the increased order volume. Because they frequently sell their products on e-commerce platforms, this facility places even greater emphasis on preparing raw materials in advance. Ingredients for fermented pork sausage production are ordered 2-3 months in advance and are more strictly controlled than usual to ensure quality when they reach consumers.
Faced with the pressure of a surge in orders, Thanh Chau fermented pork sausage facility proactively adjusted its production plan. In addition to maintaining daily production levels, the facility planned to temporarily suspend wholesale orders to prioritize retail customers and ensure timely delivery. Sharing the difficulties during the peak season, Ms. Cao Thi Thanh, owner of Thanh Chau fermented pork sausage facility, said that during Tet (Lunar New Year), shipping companies are often overloaded while orders increase dramatically. Therefore, she had to post videos on social media platforms to clearly announce production schedules and order acceptance times, helping customers to be more proactive and avoid overload.
For those who make fermented pork sausage (nem chua), Tet (Lunar New Year) is the busiest time of year. From large-scale establishments to traditional family-run businesses, everyone is busy from early morning until late at night. Despite the hard work and high intensity, the greatest joy is seeing their product well-received by consumers. In the hustle and bustle of the year-end, the image of carefully packaged and neatly arranged nem chua awaiting sale not only demonstrates the enduring appeal of a traditional dish but also reflects the efforts of producers in maintaining quality and meeting market demands. Thanh Hoa nem chua, with its distinctive flavor and meticulous attention to detail in every step of the process, continues to affirm its position as an indispensable specialty during the Tet holiday.
Bao Bao (compiled)
Source: https://doanhnghiepvn.vn/kinh-te/cac-co-so-nem-chua-thanh-hoa-cang-minh-chay-don-tet/20260122082723795
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