Tam Hoa Sausage

General characteristics of Tam Hoa sausage

Tam Hoa sausage (Lap xuong) is a specialty and has a unique character of the Tay and Nung ethnic people in Cao Bang land.

This traditional dish is quite elaborately prepared, with a salty taste, fragrant pepper, a slightly sour taste, and a rich smoky flavor.

When eaten, it has the aroma of meat, the chewiness of the casing, the richness of the spices; it can be eaten a lot without feeling greasy.

This specialty dish can be eaten with white sticky rice, used in fried rice, used in meals for guests, or simply as a quite interesting snack.

It is a very unique gift for friends and relatives.

Quantity: 1 kg

Shelf life: 3 months from the date of manufacture (date printed on the product packaging)

Storage: In the freezer. If not finished, wrap it tightly to prevent drying and mixing odors in the freezer.

Unlike the sweet sausages in the South, Cao Bang smoked sausages mainly have a salty taste, fragrant pepper, a slightly sour taste, and a rich smoky flavor. This dish has become a specialty and has a unique character of the Tay and Nung ethnic people in Cao Bang land. At every Tet holiday, in any family, you can see a few pieces of sausage hanging in the kitchen.

This traditional dish is quite elaborately prepared. First, the meat filling is selected from fresh, delicious shoulder, tenderloin, and rump meat, sliced very thinly, seasoned, and finally a little alcohol to ferment. The pig intestines are cleaned, repeatedly rubbed with salt, vinegar, and washed, then marinated with white wine. Then scrape thinly and blow air inside to make the shell (bladder). The meat is stuffed into this shell to become sausage. The next step is to dry it for about three days in the sun, then hang it in the kitchen; the smoke and heat from the stove make the meat firmer and tastier.