Ba Na sausages have long been famous for their irresistible taste. To further enhance the quality of the dish, Sun World Ba Na Hills invited Mr. Gregor J. Brennecke, a leading German culinary expert with 18 years of experience in the field of processing and preserving meat products, to accompany them on the journey of standardizing the taste and creating a unique identity for Ba Na sausages.
Culinary expert Gregor J. Brennecke instructs and trains Sun World Ba Na staff at the sausage factory (Photo: Sun World).
Mr. Gregor J. Brennecke has experience working in 7 countries around the world and has the ability to provide and advise on modern production techniques combined with traditional formula solutions to improve the performance and quality of meat products.
This collaboration focuses on standardizing Ba Na's two core sausage recipes: black pork sausage and veal sausage. German culinary experts directly train and guide the operating team at the Ba Na sausage factory, ensuring that the processing process complies with the strictest German standards. The goal is not only to create sausages with German standards, but also to promote the unique flavor of Ba Na, making a difference compared to conventional industrial sausage products on the market.
“The meticulousness and attention to detail of the tourist area has created the appeal of Ba Na sausages,” shared culinary expert Gregor J. Brennecke (Photo: Sun World).
Sharing about the decision to invite German culinary experts to improve the quality of sausages, Mr. Nguyen Duy Anh - Director of Cuisine at Sun World Ba Na Hills, said that although Ba Na's sausage products have conquered millions of diners around the world and are positioned as a typical dish worth trying in Ba Na Hills, the resort still wants the sausage products to be standardized at the highest level, bringing excellent quality to tourists around the world.
“We aim to make sausages a favorite product not only in Ba Na, but also a favorite gift for tourists to buy for friends and relatives, and even export in the future,” Mr. Duy Anh emphasized.
With experience in the culinary industry, German culinary expert Gregor J. Brennecke has many compliments for Ba Na sausages. “Ba Na sausages are delicious, carefully seasoned and made from premium ingredients. They are attractive because of the delicate combination of local flavors with European sausage processing style.
The meticulousness and attention to detail of the tourist area has created a special attraction for Ba Na sausage and more importantly, this dish is suitable for the space and experience here. After applying the experience and knowledge of standardizing the formula and operating procedures provided by us, we believe that Ba Na sausage will be even more classy and will make tourists remember it forever.
Ba Na sausage and Sun KraftBeer (Photo: Sun World).
The important secret of Ba Na sausage lies in the unique processing method and carefully selected raw materials, strictly following international HACCP standards. The main ingredients that determine the "unique" flavor are young beef and black pork raised naturally in high mountainous areas with mild weather such as Nam Giang and Tra My (Quang Nam). To ensure quality, all cows and pigs raised for meat are fed 100% natural plants, without industrial growth products and stimulants.
Sausages are considered a specialty of Ba Na Hills (Photo: Sun World).
After slaughter, the black pork is preserved and quickly transported to the factory within 45 minutes to 1 hour, helping the sausage retain its freshness and natural sweetness, creating a different flavor compared to industrially processed sausages. The fresh meat fibers, after being marinated with premium spices imported from Germany, will go through a production process using cold grinding technology, with a special processing formula only available at Ba Na.
The temperature at the factory is maintained below 18°C, the ideal condition for producing delicious fresh sausages. The combination of unique ingredients, modern closed production process and exclusive recipe has created delicious and irresistible sausages. Ba Na sausage is now not only a dish, but also an impressive gift, a culinary experience not to be missed when visitors set foot on the top of Chua mountain.
In addition to sausage standardization, on this occasion, culinary expert Gregor J. Brennecke also supported Ba Na Hills to develop other attractive new culinary products such as: Production of high-class hams such as Parma ham, dried ham along with professional processing and operation training. This promises to further diversify the culinary menu at Ba Na Hills, bringing visitors classy and rich taste experiences.
Source: https://dantri.com.vn/du-lich/sun-world-ba-na-hills-hop-tac-chuyen-gia-duc-nang-chat-luong-mon-xuc-xich-tru-danh-20250808145808523.htm
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