Vietnam.vn - Nền tảng quảng bá Việt Nam

Nghe An traders show how to distinguish standard-tasting smoked meat

Facing the situation of fake buffalo meat, a trader in the Western Nghe An region revealed the authentic specialty of buffalo meat in the kitchen.

Báo Nghệ AnBáo Nghệ An14/08/2025

Recently, public opinion has been stirred up by the news that in a village in Phu Tho, Indian buffalo meat was imported and then “magically” transformed into Ha Giang buffalo jerky from a place more than 200 km away. These products were reported to be of poor quality, causing consumers to be more confused and worried about the safety and authenticity of this popular specialty.

Many long-standing traders and smoked meat production facilities in the Western region of Nghe An still confidently affirm: Their products maintain quality, meet OCOP standards and are trusted by customers.

Ms. Bui Thi Que, in Muong Xen commune, Ky Son district, shared: "Despite the information about fake smoked meat in some places, our products have long been trusted by customers because they meet OCOP standards. The meat is taken directly from the slaughterhouse, without intermediaries, so it is always fresh and delicious. The standard piece of meat, even when hung in the kitchen, still retains its bright red color and strong aroma. If the meat is not fresh, when hung in the kitchen, it will turn dark black and lose its flavor."

Mrs. Bui Thi Que's beef jerky is an OCOP certified product. Photo: Quang An
Mrs. Bui Thi Que's beef jerky is an OCOP certified product. Photo: Quang An

Not only different in the source of ingredients, the way of processing smoked meat in Tay Nghe An also has its own mark. Many places dry meat with electricity or sun-dry it to save time, but this lacks the characteristic smoky smell. On the contrary, smoked meat in Nghe An is dried with forest firewood smoke, marinated with mac khen, wild chili and traditional spices of the people, creating a smoky aroma, a spicy taste on the tip of the tongue, a feeling that meat from other places cannot compare to.

According to the production facilities, the raw materials for making smoked meat are usually lean meat from buffalo, cows or pigs raised freely on the fields. The meat is cleaned of fat and tendons, cut into long strips, and marinated with salt, chili, mac khen, doi seeds, lemongrass, ginger and many other traditional spices. After being marinated for many hours, even overnight, the meat is hung on the kitchen rack to be smoked with forest firewood. The smoking process lasts from several days to a week, helping the meat to cook slowly and dry out, preserving its original flavor.

Smoked meat (3)
A good piece of meat, even after being hung in the kitchen, still retains its bright red color and strong aroma. Photo: Quang An

To reassure consumers, Ms. Vi Thi Huong - a long-time smoked meat producer in Tuong Duong commune shared how to distinguish real meat from fake meat. According to her, real smoked buffalo and beef meat has long, clear fibers, when cut across, it feels thin and tough. The natural color of the meat is dark brown or reddish brown, not shiny or bright red. The characteristic aroma of smoke mixed with spices brings a natural, rich sweetness. On the contrary, fake meat is often made from poor quality ingredients, has a bright red color due to dyeing, and a pungent smell due to the use of flavorings. The meat fibers are short, loose, and when chewed, it feels powdery or salty, losing its inherent deliciousness.

Smoked meat is not only a dish but also a part of the culture of the people of Western Nghe An. People in Western Nghe An in communes such as Tuong Duong, Ky Son, Muong Long, Que Phong... still maintain the habit of preparing "bo giang", "trau giang", "lon giang" during holidays and Tet. The rich flavor, easy to eat, especially suitable for cold weather, has made this dish a specialty loved by tourists in and outside the province.

bna_bo.jpg
After being hung from the kitchen, the meat will be vacuum-packed. Photo: Duc Anh

Amid the recent “storm” of fake food information, consumers should choose products with clear origins and OCOP certification. This is not only a way to ensure health safety, but also helps protect their rights and contributes to preserving the brand and true value of local specialties.

Source: https://baonghean.vn/tieu-thuong-nghe-an-chi-cach-phan-biet-thit-gac-bep-chuan-vi-10304391.html


Comment (0)

No data
No data
The moment the SU-30MK2 "cuts the wind", air gathers on the back of the wings like white clouds
'Vietnam - Proudly Stepping Forward to the Future' Spreads National Pride
Young people hunt for hair clips and gold star stickers for National Day holiday
See the world's most modern tank, suicide UAV at the parade training complex
The trend of making cakes printed with red flag and yellow star
T-shirts and national flags flood Hang Ma Street to welcome the important holiday
Discover a new check-in location: The 'patriotic' wall
Watch the Yak-130 multi-role aircraft formation 'turn on the power boost, fight round'
From A50 to A80 - when patriotism is the trend
'Steel Rose' A80: From steel footsteps to brilliant everyday life

Heritage

Figure

Enterprise

No videos available

News

Political System

Destination

Product