From the dining table to the cop

Ms. Nguyen Thi Hai performs the product packaging process.

Ms. Nguyen Thi Hai, Binh Gia commune shared: In the Northwestern provinces, there is a famous product of smoked pork, many people often buy it to enjoy and as gifts. Therefore, since 2022, I had the idea of making smoked pork to create a typical local product. During the product processing process, I researched to find a formula to help the product suit the taste of many people. For the first 3 months, I spent time processing the product and asked friends and relatives to try it and give feedback to help improve the product.

In addition, right from the beginning, Ms. Hai has aimed to build products that meet OCOP standards. She has invested in building a separate processing area to ensure food hygiene and safety; purchased some processing equipment and paid special attention to the source of raw materials, which is considered the decisive factor in the product's unique flavor.

What makes the distinctive flavor of Hai's family's smoked pork dish is the drying process. To preserve the delicious taste and natural color of the meat, her family built a separate brick drying system, ensuring a stable and suitable temperature. Thanks to that, each piece of meat after drying has a moderate dryness, with the smell of kitchen smoke and mountain ginger, bringing a rich, distinctive flavor. In 2024, Nguyen Thi Hai's smoked pork product was recognized as a 3-star OCOP product. Currently, on average, each month, her family processes about 1.5 to 2 quintals of fresh pork, equivalent to about 60 to 70 kg of finished smoked pork. In particular, during the 3 months of Lunar New Year, her family produces 60 kg of fresh pork every day. Currently, the product is not only widely consumed in the province but also reaches out to markets outside the province such as: Hanoi , Thai Nguyen, Bac Ninh...

Ms. Phan Hong Hanh, Khon Khe village, Yen Phuc commune said: I have eaten many types of dried meat from different regions, but Ms. Hai's dried pork has a very unique flavor. When eating, you can clearly feel the aroma of smoke, the rich taste of mountain ginger, especially when the meat is torn apart, it is not dry and hard.

Mr. Hoang Van Tu, Deputy Head of the Economic Department of Binh Gia Commune, said: Ms. Nguyen Thi Hai is a pioneer in the commune in producing and developing smoked pork into an OCOP product. She has researched and built a brand, bringing the smoked pork specialty to markets inside and outside the province. In the coming time, we will continue to create conditions for her products to participate in promotions at programs and events so that more people will know about them.

From a rustic dish, smoked pork has now become a typical OCOP product that not only has cultural value but also opens up a direction for sustainable economic development for the people. The success in building the product has contributed significantly to the journey of spreading national cultural identity, helping local agricultural products reach further, contributing to the construction of new rural areas in the area.

Source: https://baolangson.vn/thit-lon-say-gac-bep-nang-tam-san-pham-dia-phuong-5063467.html