Duy Vuong black pig fermented pork

Fermented pork is a rustic dish that reflects the distinctive culinary culture of the Tay ethnic group in Lam Binh, Tuyen Quang. Traditionally served to honored guests, given as gifts, or sold to visiting tourists, it has become a signature specialty of the region.

Duy Vuong black pig fermented pork.

Visitors to Lam Binh often wish to bring home a box of fermented pork as a souvenir. Seizing this advantage, Duy Vuong Agricultural and Forestry Cooperative in Lam Binh Commune produces fermented pork not only for daily consumption but also as a specialty for tourists. This product has also created job opportunities and additional income for local people.

The dish’s rich flavor comes from the combination of savory pork, the spiciness of galangal, the aroma of red rice leaves and betel leaves, the soft texture of sticky rice, and the distinctive blend of sourness with a hint of salty taste. These elements contribute to the unique appeal of the Tay ethnic culinary tradition in the mountainous Tuyen Quang region.

Only carefully selected meat from native black pigs, free-range raised by local farmers, is used. The ideal cut is pork belly, containing both lean meat and fat, cut into small pieces and drained. The meat is mixed with a seasoning blend of galangal, ginger, betel leaves, red rice leaves, and maize wine. Cooked plain rice or sticky rice is cooled, then kneaded into the meat, allowing the rice to absorb the salt and balance the flavors.

The seasoned meat is packed tightly into jars, topped with a thick layer of cooked rice, and firmly pressed down. The fermentation process can take from five days to half a month or longer, depending on weather conditions and personal taste preferences. Once the meat reaches the desired sourness, it is ready to enjoy, ideally served with sticky rice for the best flavor.

Duy Vuong black pig fermented pork is characterized by the richness of pork, the aroma of red rice leaves and betel stems, the herbal scent of leaf-fermented maize wine, the crunchy texture of black pig skin, the nuttiness of red galangal, and the fragrance of wild honey.

It is served with fresh herbs to enhance its unique taste. The product meets food safety standards.

Duy Vuong black pig fermented pork has been certified as a 3-star OCOP product.

Hai Lam