There are only a few days left until the Lunar New Year of Giap Thin 2024. This is the "peak" time for production of ham and sausage production facilities in the province to meet market demand.
Coming to Trai Trang village, Yen My town (Yen My) at the end of the year, the sound of meat grinders is bustling day and night. The ham and sausage making industry in Trai Trang takes place all year round, but the Lunar New Year is the busiest time.
Mr. Nguyen Tran Son, Vice Chairman of the Farmers' Association of Yen My town, said: The ham and sausage making profession in Trai Trang village has developed since the 60s of the 20th century. Currently, the whole village has about 40 households doing the profession. At the end of the year, the establishments supply the market with about 20 tons of ham and sausage of various kinds.
Ms. Luu Thi Hue, owner of Viet Hue ham and sausage establishment in Trai Trang village, said: Since the beginning of the 12th lunar month, customers have contacted to place orders for the Lunar New Year. From the 22nd to the 30th of the 12th lunar month, on average, the establishment produces 500-700 kg of ham and sausage of all kinds per day, not including retail sales at the market.
Nowadays, many production stages are supported by machines, making ham and sausage production much easier for households. However, to ensure fresh input materials and timely delivery of products to consumers, a working day for households in Trai Trang usually starts at 3am.
According to the households that make the product, each person has different experiences and recipes, but to have a delicious product, the ingredients must first be of good quality. Pork and beef must be fresh, then ground and packaged immediately to keep their elasticity and aroma. In addition, machinery and production tools must always be washed and dried thoroughly.
From 2022, "Gio Cha Trai Trang" will be granted a collective trademark certificate by the Intellectual Property Office, the products will be known to more people, many establishments will expand their markets to provinces and cities across the country, and sign consumption contracts for collective kitchens of companies, schools, etc.
Mr. Nguyen Ba Thuy in Trai Trang village said: To improve productivity and ensure product quality, the facility invests in machinery such as high-capacity grinders, meat slicers, steamers, etc. During Tet, his family's consumption output reaches an average of 500 kg of ham and sausage per day. In addition to retail sales to customers, I have signed consumption contracts with collective kitchens and schools in the district, so the output is stable.
An indispensable dish on the Tet holiday tray of the people of Thuy Loi commune (Tien Lu) is Pho Xuoi pork roll. With traditional secrets, the pork roll here has a rich, attractive flavor, making diners enjoy it once and remember it forever. The fragrance spreads far and wide, Pho Xuoi pork roll is increasingly known to diners inside and outside the province, so at the end of the year, local processing facilities operate at full capacity.
These days, the Duong Lu ham production facility is always bustling with customers coming to order products. Ms. Nguyen Thi Thanh Lu, the owner of the facility, said: My family has been in the business for more than 30 years. Previously, the main processed products were ham mixed with pig skin, but now they are more diverse, such as ham, ham mixed with pig ears, meatballs, etc. During Tet, the facility produces an average of about 500 kilograms of ham of all kinds and over 2,500 small hams per day, 4-5 times more than usual. Since 2022, when the ham and pork skin ham of the facility are ranked as 3-star OCOP, the products are increasingly known to customers. Many people also buy them for their relatives to take abroad.
Mr. Pham Tuan Hai, Chairman of Thuy Loi Commune People's Committee, said: The whole commune currently has 5 households maintaining and developing the profession of making pork roll, concentrated in Xuoi street, Thuy Loi village. The households comply with food safety regulations to make products that are safe for consumers' health.
With many years of experience, Ms. Nguyen Thi Thoa in Thuy Loi village shared: To make delicious specialty pork skin rolls, the ingredients must be selected from healthy pigs, and no additives or banned substances must be added during the processing. The banana leaves used to wrap the rolls must be fresh, young and large. When wrapping, they must be divided evenly and wrapped tightly so that the rolls have a beautiful appearance. The products are consumed within the day to ensure quality.
Ham and sausage are indispensable dishes on the traditional Tet holiday tray of families, creating a delicious and attractive flavor for the coming Tet holiday.
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