Pork sausage followed the northerners who migrated to the South to make a living and contributed to enriching the culinary culture of Dong Nai province.
Process of making ham.
Famous among them are the ham making facilities in Gia Kiem area, Thong Nhat district.
At first, the ham makers did not know how to build a brand, they brought their products to Doc Mo market, Phuc Nhac market to sell to the people. But the good reputation spread far and wide, the delicious food was remembered for a long time, so customers identified the ham brand themselves with the people who made them with simple names such as Ba Tri ham, Ba Tan ham, Tuong Vy ham, Khanh Trang ham... and from there created famous ham brands in Dong Nai.
Most of Gia Kiem ham production facilities operate on a father-to-son basis. For Nguyen Khanh's family, Khanh Trang ham facility is the third generation of ham makers. Nguyen Thi Thuy Trang (Khanh's wife) recalls: "When I got married, my husband's parents still pounded ham with a stone mortar, which was very hard work. They had to stay up all night to pound the ham. But because it is a traditional dish for Tet, regular customers ordered a lot, so it was a great source of motivation for the family to continue the tradition of preserving the profession left by their ancestors."
Mrs. Tan, Mrs. Tri and those who have been involved in the ham pounding profession for many years share that to make delicious ham, first of all, you have to choose lean meat from the butt or loin that has just been filtered from a newly slaughtered pig, and process the meat while it is still hot. This meat is not washed with water but is quickly filtered to remove all fat, tendons, and fibers; cut into square pieces and pounded with a stone mortar. To make delicious ham, it must be pounded by hand, the pounding rhythm does not need to be fast, but the worker must have endurance and flexibility. Nowadays, meat is ground by machine, so it is faster and does not require as much effort as the manual method in the past. After pounding, add fish sauce to increase the rich flavor, season to taste and choose fish sauce with high protein content, characteristic aroma, and viscosity.
The worker chooses large banana leaves, wraps young leaves inside, and young leaves outside; wraps three or four layers of banana leaves tightly so that water does not get in when boiling. The boiling process is also very elaborate, such as the water in the pot must be boiling, the ham must be placed upright, and boiled just enough. The newly boiled ham must be plump and round to be considered successful.
Source: https://nld.com.vn/moc-mac-gio-lua-gia-kiem-196250124134524332.htm
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