Ba Na sausage has long been famous for its irresistible delicious flavor, making visitors "eat a piece - remember for the rest of their lives". To continue to improve the quality of this special dish, Sun World Ba Na Hills has invited Mr. Gregor J. Brennecke, a leading German culinary expert with 18 years of experience in the field of processing and preserving meat products, to accompany in the journey to "standronize" the flavor and create a unique identity for Ba Na sausage.
Mr. Gregor J. Brennecke is a " master" in processing and preserving meat products in Germany, with experience working in 7 countries around the world and the ability to provide and consult modern production techniques combined with traditional formula solutions to improve the efficiency and quality of meat products.
This cooperation focuses on standardizing two core sausage recipes of Ba Na, which are: black pork sausage and silkworm beef sausage. German culinary experts will directly train and guide the operating team at Ba Na sausage factory, ensuring the processing process complies with the most strict German standards. The goal is not only to create "standard" German sausages, but also to promote the "unique" flavor of Ba Na, bringing a clear difference compared to conventional industrial sausage products on the market.
Sharing about the decision to invite German culinary experts to improve the quality of sausages, Mr. Nguyen Duy Anh - Director of Sun World Ba Na Hills Culinary Department, said: Although our sausage products have conquered millions of diners around the world and are positioned as a typical dish worth trying in Ba Na Hills, the tourist area still hopes that sausages will be standardized to the highest level, bringing excellent quality to tourists around the world. We aim to make sausages a popular product not only in Ba Na, but also become a favorite gift for tourists to buy and bring back to friends and relatives, and even export in the future.
With extensive experience in the culinary industry, German culinary expert Gregor J. Brennecke has many compliments for Ba Na sausage. "Ba Na sausage is very delicious, carefully seasoned and made from premium ingredients. They are attractive because of the delicate combination of local flavors with European-standard sausage processing style. The meticulousness and attention to every detail of the tourist area has created a special attraction for Ba Na sausage and more importantly, this dish is completely suitable for the space and experience here. After applying the experience and knowledge of regulating the formula and operating process provided by us, we believe that Ba Na sausage will be even more classy and will make visitors remember it forever.
The most important secret of Ba Na sausage lies in its unique processing method and carefully selected ingredients, strictly following international HACCP standards. The main ingredient that determines the "unique" flavor is the silkworm beef and black pork raised naturally in high mountains and mild weather such as Nam Giang and Tra My (Quang Nam). To ensure quality, all beef cows and pigs raised for meat eat 100% natural plants, " say no" with industrial weight gain products and stimulants.
The black pork after slaughter is stored and transported quickly to the factory for about 45 minutes to 1 hour, helping the sausage retain the freshness and natural sweetness of the meat, creating a different flavor compared to industrial sausages. The delicious fresh meatballs after being marinated with premium spices imported from Germany will go through the production process using cold-rolling grinding technology, with a special and unique processing formula only available in Ba Na. The temperature at the factory is always maintained below 18°C - an ideal condition for producing delicious fresh sausages.
It is the combination of unique ingredients, modern closed production processes and exclusive recipes that have created irresistible delicious sausage clusters. Ba Na sausage is now not only a dish, but also an impressive gift, a culinary experience that cannot be missed when visitors set foot on the top of Jesus Mountain.
In addition to "standardsing" sausages, on this occasion, culinary expert Gregor J.Brennecke also supports Ba Na Hills in developing other new and attractive culinary products such as: producing high-end hams such as Parma ham, dried ham along with processing and professional training.This promises to further diversify the culinary menu at Ba Na Hills, bringing visitors classy and rich taste experiences.
