Interview

2cr Interview

Traditional Chinese Pork Sausage – Tran’s Food Co.

Cantonese Claypot rice, stir-fried vegetables, there is always a cured meat dish on the table. The Trans-style sausage was founded in 1980 by Mr. Hai Tran. The old-style Chinese pork sausage is based on the traditional exclusive recipe, combined with modern technology, and uses the premium Australian pork and special rose wine delivered fresh today.

This time, 2CR Australian Chinese Radio has invited Carol, the general manager of Trans Food Company, to come to the radio to accept our interview. Carol is the second generation of Tran’s Food Company. She inherited the original intention of Mr. Hai Tran and inherited the classic favour of Tran’s Sausage, hoping to pass on the brand of Tran’s Sausage from generation to generation and become the family’s century-old foundation. Forty carrier wave makes Tran’s Food Company a magnificent achievement

The origin of Tran’s-style sausage

As a Tran’s sausage that has been in business for more than 40 years, Carol was full of pride and confidence in the own brand during the interview, and told us the story of this brand since its establishment. In 1979, Mr Hai Tran immigrated to Sydney, Australia. Before coming to Sydney, he was taught by a fourth-generation heir from a family of Chinese Pork Sausage, and has been learning to cook Chinese Pork Sausage with this Guangzhou master. Because of the pursuit of food, Mr Hai Tran started make sausages at home. With the expansion of the business scale, more factories will be opened later, just to produce better, fresher, and more hygienic products for everyone.

The unique secret recipe makes people unable to control their mouths

When talking about the reason why Tran’s sausage has been able to operate for more than 40 years, and the momentum is getting stronger and stronger; in the interview, Carol emphasized the soul formula of Tran’s sausage. She said that Tran’s sausage is made with the best Australian pork. The ingredients of the cooking wine are Mr Hai Tran personally went to each winery in Tianjin China to find the most fragrant, suitable and unique rose wine to make aged sausage.

Advanced vacuum technology

As a growing brand of sausages, Carol talked about the fact that Tran’s-style sausages were fully handmade at the beginning. With the continuous improvement of quality and quantity requirements, Mr Hai Tran boldly introduced a very expensive vacuum independent packaging machine from Germany, so that everyone in Australia can eat Tran’s style sausage. At the time, this must be said to be a very forward-looking decision.

Strict hygiene requirements make you eat at ease

During the interview, Carol talked about making sausages in Australia. Trans-style sausages have very high hygiene standards. Even the Australian Department of Health comes to inspect the plant every year, and the report will state that it is Excellent. That’s mean they need to inspect the factory once a year. Every time the factory process Tran’s Chinese pork sausage, it will be delivered by Australia biggest butcher to a batch of about 1 ton of pork every morning, and then they will make it immediately to ensure that the fresh meat is fresh. Then, the factory was cleaned immediately after the Tran’s-style sausages were made on the same day. She joked that if the audience had the opportunity to visit the factory of Trans-style sausages, they would never smell the smell of pork.

In the end, Carol wishes everyone a Happy New Year, good health, and success in everything. The most important thing is of course a safe journey in Year of OX.

Available in all major Chinese supermarkets in all state.