As the price of pork is falling in the corridor, the market for enemas at the end of the year is like a microwave. Although the temperature of wuhan has recently moved at relatively high levels, the cheap pork sport has caused citizens to open the rhythm of “script enemas” and the market for enemas to explode as soon as it opens this winter。
As the price of pork continues to decline, citizens tend to buy their own meat for processing, while the cost of processing varies from $7 to $12 per pound, an increase over previous years。
Sausage processors described the recent high temperatures in the afternoon as not having a significant effect on fresh salami drying, but it would be preferable to dry in the evening until the next morning, to avoid the sunlight elsewhere, and the forthcoming cooling weather would add another fire to the enema market。
Enema fever at 20°c
On the afternoon of 7 december, wuhan's maximum temperature exceeded 20°c. In such a warm winter, several salami on the street of hancheng, the finished sausages and salami on the face of the meat mills, seem to have had a particularly happy year。
Outside an old enema store, mr. Liu, a citizen, was in the process of taking delivery. Three days ago, he made 15 pounds of salami in the shop and commissioned the owner to dry out the shop, which is now easier to dry when he returns home。
"the enema started last saturday, almost a week earlier than in previous years. Soon the neighborhood will have pork for the sausage." the owner of the shop, xu, told the journalists that despite the high temperatures that had prevailed during the week, many passers-by citizens saw the signs of enema and offered counselling and quickly bought their own pork and poured them into the shop。
Not far from mr. Xu's enema shop, another owner's cold meat shop piled up just finished sausages, which look bright and strong, attracting a large number of citizens to stay and consult。
"we're going to have to get at least a hundred pounds a day from this monday." a woman owner told journalists that it was the neighbouring hotels and restaurants that ordered them hand-bought enemas, which led to early processing: “some people may feel that the temperature is high and not suitable for enemas, but the heat is actually high.”
The reduced price of pork makes the enema early
In wuhan's winter "hot weather" that keeps above 20°c, why does the enema heat up early
The main reason, according to industry sources, may be that the prices of pork have continued to decline in the recent past, with citizens having higher sexual prices for sausage and pickles。
"you bought 20 pounds of prep meat today to process sausage, not because it's cheap now! Now it's almost enema, why not save money?" outside an enema shop in dajiro, hanguchi, a citizen told the press that the front-load in the market was less than $10 a pound. The better-quality five-flower meat is only $12 a pound, which is a very cheap price level: “the price of meat is bound to increase over the past few years, and now the enema is very profitable.”
In the open-air market at the hanguchi three-eyed bridge, journalists visited a number of fresh and fresh supermarkets and pork specialty stores, where the minimum pre-packages, which were mainly used to refill sausages and fried meat, now amounted to only $8. 99 per pound, while the five flowers ranged from $9. 99 to $13. 9 per pound, almost to the lowest point in the year。
The owner of liu, who runs the branded pork shop on the hanguchi river road, told journalists that the price of pork had gone down since mid-october. After more than a month of low business, a more pronounced upward trend in sales began in early december, mainly due to a marked increase in demand for meat enemas and fried roundies: “more consumers are still buying meat enemas. They also buy a larger amount of pork at one time, they buy 120 pounds of meat, after all, at a cheaper price, and now the enema is more profitable.”
Slight increase in processing fees across regions
There has also been a slight change in processing fees as a result of enema heat associated with reduced pork prices. According to press visits, most of the current processing prices in the enema market are starting at $7 per pound, up to $12, a slight increase over last year。
The number of weeds hanging outside a enema store on han gou yi street is not significant. According to the owner, the sausages tanned for two to three days had been taken by the buyer, and had to be processed about 100 pounds a day. “at the end of december to the beginning of january, the volume of the day increased several times.”
The enema business has not yet reached its peak, but prices have changed. In a number of shops visited by journalists, the cost of processing salami is $7 per pound and the cost of processing salami is $8 per pound. In the same period last year, the lowest price for sausage processing in the market was $6 per pound and a maximum of $11 per pound。
Subsequently, journalists learned from a number of bologna-processing shops that, depending on the taste of the bologna, the ingredients used and the crafts used were also different, with a maximum processing price of $12 this year, which is also $1 more than last year. The processing costs range from $6 to $12 per pound。
“the difference in the fee for the processing of sausages is mainly related to the manner in which pickled materials and handmade materials are made, to the material of the intestine garments and to the equivalence of the products after the irrigation has been completed.” according to the catering observer wang yong, the finished enema is often wet and requires citizens to dry themselves, so the processing costs are lower and the processing costs are higher for direct sunburning. Citizens may choose enemas based on different needs for raw materials and finished products, and consume them clearly and clearly。
New salami better dry sooner or later
During the visit, journalists found that one of the most important concerns of the citizens who consulted or processed the sausages in the enema was not price or taste, but rather the present “high temperature” in which the finished sausages were suitable for drying out in the open. Is it because the temperature is too high
In response, several enema teachers interviewed stated that temperatures above 20°c did not have a significant adverse effect on the quality of the salami that had been well-fed. On the contrary, when rain cools, wet weather is not conducive to the drying of sausages。
“the temperature now appears to be high, but freshly refilled sausages need sunlight and flowing winds to remove the moisture from them, so now is the time for more appropriate salami irrigation.” mr. Xu told reporters that now, in the afternoon “high-temperature” conditions, weenies are not directly exposed to the open sun, but can be placed on the balcony, or under the roof of the outdoors, to be baptized by the wind。
According to industry sources, the drying and preservation of sausages must be ventilated and cannot be placed in a safe place, otherwise it may be discovered that the water is not fully absorbed. At the same time, it is possible to protect sausages that are tanned in “high-temperature” environments because of the addition of white wine, etc., to the wiener。
The owners of the enema show that, in contrast to the recent weather of “high temperatures”, the coming low-temperature weather may require more attention to the treatment of enemas: “it would be better not to leave the enema outside, avoiding exposure to rain, but to put it as far as possible in a ventilated area, for about a week.”
