What’s So Special About Smoked Mountain Goat Legs That Has Everyone ‘On the Hunt’?

Mr. Cong, a resident of Cau Giay, shared that with Tet approaching, he is on the lookout for unique and exotic gifts to present to his business partners. He was introduced to smoked goat legs by a relative from Ninh Binh and found it intriguing, prompting him to purchase over ten of them.

For the past three months, Mr. Pham Ngoc Hung, owner of a smoked goat leg production facility in Ninh Binh, has been advertising and selling smoked goat leg hampers for the upcoming Lunar New Year, Tet Nguyen Dan At Ty 2025, on various social media platforms. Due to the high demand, he recently announced that he would stop accepting wholesale orders to ensure everyone has a chance to enjoy this Ninh Binh specialty.

According to Mr. Hung, smoked goat legs are currently in vogue in the market. However, the process of creating a smoked goat leg that meets food safety standards and is delicious and aesthetically pleasing is rather intricate, limiting the supply available in the market.

Firstly, selecting the right goat legs for smoking is crucial. “It is essential to choose goat legs from free-range goats reared in the mountains. These goats tend to climb on limestone mountains, feeding on leaves, herbs, and natural vegetation instead of starch, resulting in leaner, more flavorful, and nutritious meat,” emphasized Mr. Hung.

To produce a smoked goat leg weighing between 1-1.6 kg, a fresh goat leg weighing 1.5-2 kg is required.

The preparation process for this smoked goat meat is meticulous and time-consuming, taking up to 17-18 hours. “To create a smoked goat leg, we need 2 hours for initial preparation, 1 hour for marination, 2 hours for massage, 6 hours for steaming, and another 6 hours for smoking,” shared Mr. Hung.

Notably, in addition to local spices, the facility uses imported Himalayan pink salt from Pakistan for marinating and German oak wood for smoking, along with German technology-based machinery that meets ISO standards. This meticulous process imparts a distinctive flavor to the smoked goat legs, blending the delicious mountain goat meat with a unique smoky aroma. The products are then carefully packaged and stored following proper standards.

As free-range goats are not readily available in large numbers, Mr. Hung’s facility plans to produce around 500 smoked goat legs for the Tet holiday and has already sold more than half of them.

According to surveys conducted by PV Tien Phong at various stores, the price of a smoked goat leg ranges from 1.4 to 3 million VND, depending on its weight and whether it is from the front or hind leg. The hind legs are usually more popular among customers as the natural bone structure is more aesthetically pleasing for gifting purposes, and the meat is also thicker.

These smoked goat leg hampers typically come with a complimentary dipping sauce.

Ms. Lan, a consultant at a food store in Hanoi, shared that smoked goat legs have been attracting significant attention from customers.

“In recent years, there has been a growing trend during Tet to consume convenience foods such as smoked and cured meats. Smoked goat legs are a new addition to this category and have gained popularity among customers. According to customer feedback, the goat meat is tender and sweet, and the unique smoky aroma, complemented by a crispy skin layer, makes it a versatile ingredient that can be enjoyed as is or used in salads,” Ms. Lan explained.

Ms. Lan further added that the price of smoked goat legs is not exorbitant, and Ninh Binh has long been renowned for its goat meat specialties, creating a positive reputation for the product.

As the Tet holiday approaches, people are not only buying these smoked goat legs for personal consumption but also as gifts for loved ones. Consequently, the number of orders for smoked goat legs is steadily increasing each day.