Lam Tin sour meat - unforgettable rich flavor

(HBĐT) - The fatty, slightly sour taste of fermented pork, the nutty taste of corn bran, and the aroma of Doi seeds create a rich, delicious flavor that is hard to mistake when enjoying Lam Tin sour meat. This also explains why after being recognized as a 3-star OCOP product at the provincial level, Lam Tin sour meat products of Bui Thi Tin business household, Lam Hoa street, Vu Binh commune (Lac Son) are increasingly expanding their market and are highly appreciated by consumers.

Raw materials for processing Lam Tin sour meat products (Lac Son) are carefully selected, ensuring food safety requirements.

In the past, in all Muong regions in the province, sour meat was also called sour salted meat, this was just a way of processing to preserve pork for a long time. Over time, this dish gradually became a traditional dish of the Muong people during holidays, Tet and every time families welcomed distinguished guests. Like other Muong regions, sour meat is a simple dish of the people of Lac Son district, processed from two main ingredients: pork and finely ground roasted rice powder. However, today, with the ingredients, typical spices and special processing methods, Lac Son sour meat has a unique flavor, spreading to diners in all districts and cities in the province and some provinces and cities.

According to Ms. Bui Thi Tin, to make sour meat with a rich flavor, both fragrant, sweet and fatty, the family pays attention to every step of the processing, from choosing clean ingredients, ensuring food safety to preparing and marinating the meat. To let the spices soak into each piece of meat, making it easy to ferment, Ms. Tin cuts the meat into small pieces; besides, she uses rice bran made from corn grown on the mountain because it has a lot of starch and creates a fragrant, fatty taste for the product. What makes Lam Tin sour meat different is the slight spiciness of Doi seeds, a typical spice of her hometown Lac Son.

With the desire to promote the hometown specialty dish to many markets, to be known by consumers, since 2016, Ms. Tin's family has developed the production of sour meat in the direction of goods. The initial target customers are individual customers and small restaurants. "Good news travels fast", many individual customers have loved the special flavor of this dish, so they gradually became regular customers and shared the address with new customers, often buying as gifts or bringing it with them when visiting or traveling .

In 2022, Lam Tin sour meat will be recognized as a 3-star OCOP product at the provincial level, which means that this product will be available at stalls and stores selling OCOP products in and outside the province. That is also the motivation for Ms. Tin's family to continue to make efforts to spread the specialty dish to more consumers. In order to meet the increasing demand of the market, the business owner is constantly researching, innovating, improving the quality and packaging of the product to suit the development of modern society. Currently, the product is being consumed on the market in two types: fruit sour meat and canned sour meat. Although the packaging is different, the quality of the two products is completely equal.

Now, Lam Tin sour meat is not only a local specialty, but also a commodity sold at OCOP stores and clean agricultural product stores in the regions, contributing to increasing income for local people.

Thu Hang

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