Poon’s Wind-Dried Pork & Duck Liver Sausage

The world of Chinese cured meats is incredibly diverse. As with many Chinese dishes, cured meats vary by region in flavour and production methods. Our signature wind dried pork sausage, wind-dried pork & duck liver sausage and wind-dried Chinese bacon are made to old family recipes, developed by my grandfather. My parents started producing these in London in 1970 and have been making them ever since.

Poon’s wind-dried pork & duck liver sausage, “yun cheong”, has a deep savoury taste and is best enjoyed simply steamed with jasmine rice. The duck liver lends a rich, nutty, buttery flavour to the sausage which is enhanced by the addition of fragrant Chinese rose liqueur.

Ingredients: Pork, Sugar, Pork Fat (7%), Pork Liver (4%), Duck Liver, Light Soy Sauce (Water, Salt, Soybean, White Sugar, Wheat Flour, Preservative (E211), Flavour Enhancers (E631, E627)), Rose Liqueur (Millet, Rose Flower Extract, Water, Barley, Peas, Millet, Sugar), Spices, Dark Soy Sauce (Water, Salt, Soybeans, Wheat Flour, Colours (E150a, E150c), Flavour Enhancer (E621), Sugar, Stabilizer (E415)), Preservative (E250), Collagen Casing.

Allergy advice: for allergens see ingredients in bold.

Made in Germany.

Once opened keep refrigerated and consume within a few days. Please note that these are not suitable for home freezing.