Ba Na Hills invites German culinary experts to "standardize" its signature sausage products

VHO - Recently, Sun World Ba Na Hills tourist area has cooperated with German culinary expert Gregor J. Brennecke to standardize and improve the quality of the famous sausage dish, which is considered the "brand dish" of Ba Na cuisine.

Ba Na sausage has long been famous for its irresistible taste, making visitors "eat one bite - remember for life".

To continue to improve the quality of this special dish, Sun World Ba Na Hills 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 join the journey of "standardizing" the flavor and creating a unique identity for Ba Na sausage.

Culinary expert Gregor J. Brennecke guides and trains Sun World Ba Na employees at the sausage factory

Mr. Gregor J. Brennecke is a “master” in meat processing and preservation in Germany, with experience working in 7 countries around the world and has the capacity to provide and advise on modern production techniques combined with traditional formula solutions to improve the performance and quality of meat products.

This collaboration focuses on standardizing Ba Na's two core sausage recipes: black pork sausage and veal sausage.

German culinary experts will directly train and guide the operating team at the Ba Na sausage factory, ensuring that the processing process complies with the strictest 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.

“The meticulousness and attention to detail of the resort has created a special appeal for Ba Na sausages,” shared culinary expert Gregor J. Brennecke.

Sharing about the decision to invite German culinary experts to improve the quality of sausages, Mr. Nguyen Duy Anh - Director of Cuisine at Sun World Ba Na Hills, 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 resort still wants the sausage products to be standardized at the highest level, bringing excellent quality to tourists around the world. We aim to make sausages a favorite product not only in Ba Na, but also a favorite gift for tourists to buy for 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 sausages are delicious, carefully seasoned and made from premium ingredients. They are attractive because of the subtle combination of local flavors with European sausage processing style. The meticulousness and attention to detail of the tourist area has created a special appeal for Ba Na sausages and more importantly, this dish is completely suitable for the space and experience here. After applying the experience and knowledge of standardizing the formula and operating procedures provided by us, we believe that Ba Na sausages will be even more classy and will make visitors remember forever”.

Ba Na sausage and Sun KraftBeer are the perfect combination

It is known that the most important secret of Ba Na sausage lies in the unique processing method and carefully selected ingredients, strictly following international HACCP standards.

The main ingredients that determine the "unique" flavor are young beef and black pork raised naturally in high mountainous areas with mild weather such as Nam Giang and Tra My (Quang Nam).

To ensure quality, all cows and pigs raised for meat are fed 100% natural plants, saying “no” to industrial growth products and stimulants.

After slaughter, black pork is preserved and quickly transported to the factory within 45 minutes to 1 hour, helping the sausage retain the freshness and natural sweetness of the meat, creating a different flavor compared to industrially processed sausages.

Fresh meat after being marinated with premium spices imported entirely from Germany will go through a production process using cold grinding technology, with a special and unique recipe only available at Ba Na.

The temperature in the factory is always maintained below 18°C – ideal conditions for producing delicious fresh sausages.

The combination of unique ingredients, modern closed production process and exclusive recipe has created delicious and irresistible sausages. Ba Na sausage is now not only a dish, but also an impressive gift, a culinary experience not to be missed when visitors set foot on the top of Chua mountain.

In addition to “standardizing” sausages, on this occasion, culinary expert Gregor J. Brennecke also supported Ba Na Hills in developing other attractive new culinary products such as: producing high-class hams such as Parma ham, dried ham along with professional processing and operation training. This promises to further diversify the culinary menu at Ba Na Hills, bringing visitors classy and rich taste experiences.

Source: https://baovanhoa.vn/du-lich/ba-na-hills-moi-chuyen-gia-am-thuc-duc-de-chuan-hoa-san-pham-xuc-xich-dac-trung-158700.html