The pork is slaughtered over the autumn harvest and produced into sausages as a way to preserve the meat through the winter months. ​Lap Cheong is amongst the oldest recognized cured sausages (relationship back to 580 BC – but remains to be not the oldest!) and it is very talked-about https://griffineramt.blog2learn.com/79856405/top-guidelines-of-lapchiong-dimasak-apa