Suoi Soi Fermented Pork – A Rich Flavor

Suoi Soi Fermented Pork – a 3-star OCOP product from the Chien Huong Food Cooperative in Cao Duong Commune – is becoming increasingly popular and trusted by consumers. Made using a traditional recipe from the Muong people, this product uses fresh, high-quality ingredients, and its production process ensures food safety, resulting in a distinctive and unforgettable flavor. Suoi Soi Fermented Pork is not only a familiar dish in family meals but also an appealing choice for those who love traditional cuisine.

When mentioning Suoi Soi Fermented Pork, locals express deep respect for Mr. Bach Van Chien from Suoi Soi village, who has been dedicated to the craft of making fermented pork for nearly 40 years and has helped bring this product from his homeland to the market. According to Mr. Chien, in the past, fermented pork was a preservation method for the Muong people to store food for long periods. Pork was mixed with rice flour and spices like garlic and chili and then naturally fermented. Over time, this dish became an essential part of daily life, especially during holidays, Tet, and when hosting distinguished guests.

Sharing his passion for the craft, Mr. Chien said, “Society has developed with many new dishes, but fermented pork still holds a special place in family meals. I always want to preserve the ‘spirit of the craft,’ so I passed it on to my son to continue developing and expand the reach of Suoi Soi Fermented Pork – a traditional dish of our homeland.”

Suoi Soi Fermented Pork by Chien Huong Food Cooperative Receives OCOP 3-Star Certification in November 2024

Continuing his family’s tradition, in 2018, Mr. Bach Van Huong invested in machinery, built production facilities, and set up a cold storage system to gradually improve the process of making Suoi Soi Fermented Pork. In 2022, the Chien Huong Food Cooperative was established, with Mr. Huong as the director, focusing on products like Fermented Pork and Suoi Soi Sour Pork Rolls. Currently, the cooperative’s products are available in many localities both inside and outside the province. However, due to limited resources and challenges in market expansion, total revenue has reached approximately 200 million VND after nearly 3 years of introducing the product to the market.

Like other traditional fermented pork products, Suoi Soi Fermented Pork is made through a meticulous process that requires attention to detail at every step. The ingredients must be clean and traceable; slicing the meat, mixing the spices, fermenting, packaging, and storing all follow a strict recipe and technical process. The person preparing the product must have experience, be cautious, and understand fermentation techniques to ensure product quality and food safety. To meet the growing market demand, the cooperative continuously invests in expanding production and upgrading facilities and equipment, while also adhering to stringent production processes.

Additionally, the cooperative actively promotes its products through e-commerce platforms and social media, while also updating the packaging to make it more convenient and modern, yet still retaining a traditional touch. Participating in fairs and exhibitions both inside and outside the province has helped the product gain more exposure, gradually establishing its brand in the market.

Suoi Soi Fermented Pork by Chien Huong Food Cooperative received its OCOP 3-star certification in November 2024, marking a significant development for this local product. According to Bui Huu Dien, Chairman of Cao Duong Commune’s People’s Committee, Suoi Soi Fermented Pork is a representative OCOP product, reflecting the rich culinary heritage of the Muong people. In the future, the local authorities will continue to support the cooperative in trade promotion, market expansion, and encourage the cooperative to enhance product quality, ensure food safety, and create stable jobs and income for workers, contributing to the economic and social development of the region.

Duc Anh