Cured Berkshire Pork Sausage "Lap Cheong" 黑毛豬臘腸

100% purebred Berkshire hogs. Farm raised in southern Ontario, using traditional methods, without using hormones and antibiotics.

Ingredients: Berkshire pork shoulder, cane sugar, soy sauce, rose cooking wine, salt, curing salt

2-3 pieces vacuum packed. Average weight 185g.

How to Cook

1. Thaw in the refrigerator before cooking.
2. Steam on high heat for 15-20 minutes until cooked through, or slice and add to rice, stir-fries, or clay pot rice for extra flavour.
3. Refrigerate after opening and use within a few days.

Keep Frozen

FAQ

Q: What is lap cheong?
A: Lap cheong is a traditional Cantonese cured pork sausage, handcrafted from Berkshire pork with no added colouring.

Q: How do I cook lap cheong?
A: Steam on high heat for 15-20 minutes until cooked through, or slice it into rice, stir-fries, or clay pot rice for extra flavour.

Q: How should I store it?
A: Keep frozen until ready to use, and refrigerate after opening.