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 to be an intriguing option. As a result, he has already purchased 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 temporarily stop accepting wholesale orders to ensure that everyone has the opportunity 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, which limits the supply available in the market.
Firstly, selecting the right goat legs for smoking is crucial. Mr. Hung emphasizes, “Goat legs from free-range goats that graze on mountains are ideal because these animals tend to climb on limestone rocks, consuming leaves, herbs, and avoiding starch. As a result, their meat is leaner, more flavorful, and more nutritious.”
Free-range goats grazing in Ninh Binh.
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 two hours for initial preparation, one hour for marination, two hours for massage, six hours for steaming, and another six hours for smoking,” Mr. Hung shared.
Notably, in addition to local spices, the facility uses imported Himalayan pink salt from Pakistan for curing 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, combining the delicious goat meat with a unique smoky aroma. The final product is 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.
A smoked goat leg. Photo courtesy of the business.
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 the front or hind leg. The hind legs are usually more popular for gifting purposes, as their naturally extended bone structure is more aesthetically pleasing, and they also tend to have more meat.
These smoked goat leg hampers typically include 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.
The tender goat meat and crispy skin of the smoked goat legs make for a delectable treat. Photo courtesy of the business.
“In recent years, there has been a growing trend towards consuming quick-fix foods like smoked and cured meats during Tet. Smoked goat legs, a recent addition to this category, have gained popularity among customers. According to feedback, the meat is tender and sweet, perfectly complemented by the smoky aroma, and the crispy skin makes for a delightful texture,” Ms. Lan explained.
She further added that the price of smoked goat legs is not exorbitant, and Ninh Binh has long been renowned for its goat-based specialties, creating a positive reputation that draws customers to this new product.
With the Lunar New Year approaching, people are not only buying these smoked goat legs for personal consumption but also as gifts for loved ones. As a result, the number of orders for smoked goat legs is steadily increasing each day.
