by Gio Chanh Cong

Giò, also known as Vietnamese salami or shinkansen, is a very delicious Vietnamese sausage specialty. Giò Chánh Cống is made according to a traditional recipe: French pork is beaten over a long period of time with a first-class fish sauce to obtain a smooth, delicate and tasty texture.

Authenticity: Made by original Vietnamese method (Giò Lụa / Chả Lụa).First-class bonding: Perfect balance of strength and juice without being leathery.Pure meat: High meat content (minimum meat content of 74%, including fat content).Variability: Can be eaten both cold as a slice and warm in soups and paddles.

Nutritional values (per 100g) Fuel value: 244 kcal (approximately 1021 kJ)Fat: 20,0 g of which saturated fatty acids: 7,5 g carbohydrates: 1,8 g of which sugar: 0,5 gProtein: 15,0 gSalt: 1,9 g (equivalent to approximately 750 mg of sodium)

Refrigerated (Frozen): The product is mostly sold freezed in commerce. At -18 °C, it can be stored for several months (see the minimum shelf-life date on the packaging).Fresh/Frozen: Keep it in the refrigerator at 0 °C to 4 °C. After opening the packaging, the sausage should be consumed within 2 to 3 days.

Bánh Mì: Cut into thin slices as the main coating for the famous Vietnamese baguette.Sup infusion: Classic addition to traditional pasta soups such as Bún Bò Huế or Phở.Pur or as a snack: Cut into thick slices or cubes, served with fresh herbs, rice paper and chilisauce, respectively.Fried dishes: Also tastes boiled in fried rice or fried pasta.

Pork: 60 % (origin: France) Pork/Pork fat: 14 % Water & potato starch Fish sauce: Consists of sardine extract (77 %), salt (20 %) and sugar (3 %)Other additives: pig black, salt, sugar, flavor enhancers (mononatrium glutamate), pepper, stabilizers (sodium tripolyphosphate, sodium acid pyrophosphate), antioxidants (tocopherol, ascorbylpalmitate).Allergens: Contains fish (fish sauce); may contain traces of gluten.

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