Sun World Ba Na Hills partners with German experts to enhance the quality of its signature sausages

Ba Na sausages have long been famous for their irresistible flavor, leaving tourists with a lasting impression. To further enhance the quality of this special dish, Sun World Ba Na Hills has invited Mr. Gregor J. Brennecke, a leading German culinary expert with 18 years of experience in processing and preserving meat products, to collaborate in standardizing the flavor and creating a unique identity for Ba Na sausages.

Culinary expert Gregor J. Brennecke guides and trains Sun World Ba Na employees at the sausage factory

Mr. Gregor J. Brennecke is a master of meat processing and preservation in Germany, with experience working in 7 countries worldwide. He has the expertise to provide and advise on modern production techniques combined with traditional recipe solutions to improve the efficiency and quality of processed meat products.

This collaboration focuses on standardizing two core sausage recipes from Ba Na: black pork sausage and young beef sausage. The German culinary expert will directly train and guide the operating team at the Ba Na sausage factory, ensuring that the processing process adheres to the strictest German standards. The goal is not only to create sausages with a "standard German" taste, but also to enhance the "unique" flavor of Ba Na, creating a clear distinction from ordinary industrial sausages on the market.

“The meticulous attention to detail of the resort has created a special appeal for Ba Na sausages” - Culinary expert Gregor J. Brennecke shared.

Sharing about the decision to invite a German culinary expert to enhance the quality of the sausages, Mr. Nguyen Duy Anh - Culinary Director of Sun World Ba Na Hills, said: “Although our sausage products have conquered millions of diners worldwide and are positioned as a signature dish of Ba Na Hills, the resort still wants the sausage product to be standardized to the highest level, bringing excellent quality to tourists worldwide. We aim to make sausages a favorite product not only in Ba Na, but also a favorite gift for tourists to bring home to friends and relatives, and even for export in the future.”

With extensive experience in the culinary industry, German culinary expert Gregor J. Brennecke has given much praise to Ba Na sausages. “Ba Na sausages are delicious, meticulously seasoned, and made from high-quality ingredients. They are appealing due to the delicate combination of local flavors with the standard European sausage processing style. The meticulous attention to detail of the resort has created a special appeal for Ba Na sausages, and more importantly, this dish is perfectly suited to the space and experience here. After applying the experience and knowledge of standardizing recipes and operating processes that we provide, we believe that Ba Na sausages will be even more upscale and leave tourists with a lasting impression.”

Ba Na sausage and Sun KraftBeer are a perfect match

It is known that the most important secret of Ba Na sausage lies in the unique processing method and carefully selected ingredients, strictly adhering to international HACCP standards. The main ingredient that determines the “unique” flavor is young beef and black pork raised naturally in high mountain areas with moderate weather such as Nam Giang and Tra My (Quang Nam). To ensure quality, all cattle and pigs raised for meat eat 100% natural plants, saying “no” to industrial growth products and stimulants.

Black pork after slaughter is quickly preserved and transported to the factory within 45 minutes to 1 hour, helping the sausage retain the freshness and natural sweetness of the meat, creating a different flavor compared to industrially processed sausages. The fresh and delicious meat, after being marinated with high-quality imported spices from Germany, will go through a cold coarse grinding process, with a special and unique recipe only available at Ba Na. The temperature at the factory is always maintained below 18°C - the ideal condition for producing fresh and delicious sausages. The combination of special ingredients, a modern closed production process, and a proprietary formula has created irresistible delicious sausages. Ba Na sausage is now not only a dish but also an impressive gift, a culinary experience not to be missed when visitors set foot on the top of Chua Mountain.

In addition to “standardizing” sausages, this time, culinary expert Gregor J. Brennecke also supported Ba Na Hills in developing other attractive culinary products such as: producing high-quality hams such as Parma ham, dry ham along with professional processing and operation training. This promises to further diversify the culinary menu at Ba Na Hills, bringing visitors a classy and rich taste experience. /.