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 & 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 sausage,  “lap cheong”, has a firm texture and mildly sweet flavour, laced with aromatic Chinese rose liqueur. It can be eaten, pan-fried, on its own, steamed on top of jasmine rice or used in any number of stir-fry dishes. It is extremely versatile and moreish!

Fry small pieces of the sausage in oil and stir through soaked glutinous rice before it is steamed, or 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 liquer (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 these are not suitable for home freezing.