Poon's Wind-Dried Pork 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 and duck liver sausage and wind-dried Chinese bacon are made to old family recipes developed by my grandfather. My parents started producing them in London in 1970 and have been making them ever since.

Poon’s wind-dried pork sausage, lap cheong, has a firm texture and a mildly sweet flavour, laced with aromatic Chinese rose liqueur. It can be eaten pan-fried on its own, steamed over jasmine rice or used in stir-fries. It is extremely versatile and moreish.

How to use: Fry small pieces of the sausage in oil and stir through soaked glutinous rice before steaming. It can also be used to season a dish of greens or vegetables.

Ingredients: Pork, sugar, pork fat, salt, light soy sauce (water, salt, soybean, white sugar, wheat flour, preservative: E211, flavour enhancers: E631, E627), rose liqueur (sorghum, rose flower, water, barley, pea, sugar), spices, 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 this product is not suitable for home freezing.