Doc Mo Farm, Gia Tan 3 Commune (Thong Nhat District, Dong Nai Province) is one of the large organic farms in Dong Nai Province. The frozen meat here is processed in the French way, especially the frozen duck breast, a Dong Nai specialty that is very popular with diners.
To enjoy the cold pork and duck breast, the meat must be cut into very thin slices and served with fresh, sweet fruits such as melon, ripe mango...
The cold-dried meat dish at Doc Mo Farm, Gia Tan 3 Commune, Thong Nhat District (Dong Nai Province) is prepared in the French style, especially the cold-dried duck breast dish, a specialty that is very popular with diners.
Frozen meat is a Western dish because it is prepared by hanging in the icy winter weather.
Before hanging, the meat must be salted, depending on the thickness of the meat. After salting for a sufficient amount of time, the processor will wipe off the salt layer covering the outside of the meat and then marinate it with spices.
Depending on the culinary culture of each country, there will be its own secret about spices.
The chefs of Doc Mo Farm (Gia Tan 3 Commune, Thong Nhat District, Dong Nai Province) maintain the traditional manual processing method, and the marinade has been improved to suit Vietnamese taste.
Doc Mo Farm (Gia Tan 3 commune, Thong Nhat district, Dong Nai province) is one of the large organic farms in Dong Nai province.
The cold meat here is prepared in the French style, especially the cold duck breast, a specialty that is very popular with diners.
Because in Vietnam there is no snowy winter, the meat is hung cold in the freezer, with controlled cold and humidity.
Duck breast should be frozen for about 4-5 weeks, pork should be frozen for at least 1 month, and at most 1 year before it can be enjoyed.
Salted duck breast tastes very salty after being cured, but after the cold hanging and fermentation process, the meat turns to a natural sweet taste with flavor.
During the cold hanging process, the meat is naturally fermented while adding rice yeast (processed during the marinating process). This fermentation is the step that determines the flavor and sweetness of the meat.
Because the meat after salting has a very salty taste, but after the process of hanging, cooling, and fermenting, the meat turns to a natural sweet taste. This is also the secret of the processor.
With this cooking method, the meat still retains its natural flavor and sweetness.
When enjoying the meat, it will leave a sweet aftertaste, the addictive aroma will make you crave the second bite after the first bite.
Cold-dried duck breast - one of Dong Nai's specialties - is an appetizer at parties chosen by many diners, especially during holidays and Tet.
To enjoy, the meat must be cut into very thin pieces and served with fresh, sweet fruits such as melon, ripe mango... combined with the sweet and salty taste of the meat to enhance the flavor of the dish.
Cold duck breast is best enjoyed with wine.
Therefore, cold-dried duck breast is an appetizer at a party or suitable for a snack during a meeting with friends and relatives...
This is a year-round dish but is most suitable in winter, so in addition to buying it for personal use, consumers also buy it as gifts for each other during the holidays and Tet at the end of the year.
The cold-dried meat dish at Doc Mo Farm, Gia Tan 3 Commune, Thong Nhat District, Dong Nai Province is made from organic duck meat and organic pork, so the meat is more fragrant and sweet.
According to Mr. Hoang Cong Phuoc, Director of Doc Mo Farm Cooperative, currently in Western countries, industrial yeast culture is often applied, with a fast and convenient processing process in processing cold-simmered meat. The palate of Western countries tends to be more salty.
But at Doc Mo Farm, the traditional manual processing method is still maintained, and the seasoning has been improved to suit Vietnamese taste.
For example, the ingredients used to marinate the meat are star anise and a little cinnamon bark, to suit Asian tastes. This method of cooking retains almost all the nutrients of the fresh meat, and thanks to fermentation, this dish is very good for the digestive system.
In particular, the cold-dried duck at Doc Mo Farm is made from organically raised meat, so the meat is fragrant and sweeter.
Source: https://danviet.vn/dac-san-dong-nai-uc-vit-tréo-lanh-o-nong-trai-doc-mo-nguoi-viet-an-theo-cach-phap-20241226223606346.htm
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