Knowledge

Introduction：
Chinese sausages can be categorized into light soy sauce sausage, dark soy sauce sausage, and duck liver sausage. They are mainly produced in Dongguan, Guangdong, China. Except for their differences in ingredients, all types are manufactured by using a similar process.

Characteristics：

• Extra slim Chinese sausage → Made of fresh quality pork with a fat to lean meat ratio of about 2:8, the product has a bright color and even grain. It is tender and the meat is firm, sweet, and fragrant. 
• Extra slim Chinese sausage → Made of fresh quality pork with a fat to lean meat ratio of about 2:8, the product has a bright color and even grain. It is tender and the meat is firm, sweet, and fragrant. 
• Houjie Chinese Sausage Made in Dongguan Houjie, Guangdong, the product has a bright color and a stout shape. It is filled in thin casing and it contains more fat than other products. The product is unique for its fresh, sweet flavor and fragrance. 
• Duck liver of Chinese sausage → Manufactured with a process similar to other sausages, this product is different from others in that duck liver or swine liver has been added to the fresh pork. Therefore it has a strong aroma and the meat is a bit tender.

 

Processing method：
Rinse the sausage with clear water and cut it into slices, and then cook it. 
 

Way of storage：
Sausages should be stored in a ventilated and cool place. If they are to be consumed over a long period of time, it is suggested that they should be sealed and chilled (at 0-8°C).
 

Introduction：
Cured meat is made of pork belly (characterized by its layers of lean meat and fat.) Pork belly is parched and then baked or smoked to yield the finished product. It is mainly produced in Dongguan, Guangdong, China.

Characteristics：
Cured meat has a unique smoked or cured flavor. The skin, lean meat, and fat layers can be seen clearly. The product comes in bright colors: the lean meat is red and the fat is white. It has a brisk flavor and can be stored for a long time.
 

Processing method：
Rinse the cured meat with clear water, cut it into strips or slices, and then cook it.
 

Way of storage：
Cured meat should be stored in a ventilated and cool place. If the product is to be consumed over a long period of time, it should be sealed and chilled (at 0-8°C) .