Thanh Tuong fermented meat is certified as a 3-star OCOP product.

In 2019, Mr. Hoang The Du, Director of Thanh Tuong Lien Thon Cooperative, and 7 like-minded members decided to establish Thanh Tuong Lien Thon Cooperative, starting their entrepreneurial journey with a typical product of fermented meat made from indigenous black pigs.

Na Hang black pigs are raised in the traditional way, grazing naturally, eating wild vegetables, corn, cassava, etc., so the meat is firm, sweet and fragrant. This is the ideal ingredient for making fermented meat, a typical dish of the Tay people, made using the natural fermentation method, without preservatives, both fragrant and rich, with a slightly sour taste that stimulates the taste buds.

Mr. Du shared: “In my village, black pork sour meat is a long-standing specialty, indispensable on every holiday. I want to preserve that flavor, and at the same time bring this traditional dish to more people.”

Thanh Tuong Lien Thon Cooperative proactively cooperates with black pig farming households in communes of Thanh Tuong, Nang Kha, Yen Hoa, Da Vi and Sinh Long. Participating households are supported with techniques, ensuring safe biological farming processes. When the pigs reach the weight for sale, the cooperative will purchase all of them at a stable price, creating trust and long-term attachment with the people.

The fermented meat processing process is done entirely by hand. The meat is carefully selected, cut from the part with enough lean meat, fat and skin so that after fermentation, it still retains its crispness, richness and beautiful color. The spices are mixed from garlic, wild pepper, rice bran and salt, which are local specialties. Each year, the cooperative sells more than 1,000 boxes of fermented meat to stores.

Currently, cooperative members have an income of VND5 million per person per month. In 2022, the product will be officially recognized as achieving 3-star OCOP at the provincial level, helping the product increase consumer trust and expand the market.