Pork sausage in fact not only cooked pork sausage, there are raw sausage, blanch sausage, etc., the price is different, cooked pork sausage after brining treatment, the portion will generally shrink double, plus brine and other costs, the price is generally more expensive by the raw pork sausage about 3 times as expensive as the current raw sausage market price of 10 yuan a catty, then brine sausage will be sold for 40-50 yuan a catty, the store will also earn A portion of the money.

Blanching sausage is in the raw sausage on the basis of a little heat processing, sausage slightly a little flavor, but the portion of the basic will not shrink, the taste of nature is not as good as brine store cooked sausage, so the price is cheaper, the general supermarkets sell this blanching sausage, the price is generally between 12-14 yuan.

In addition, there are intestinal bowel, whether to oil and other differences, do not go to the oil sausage cheaper, generally 7-8 yuan can be bought, buy 10 pounds of sausage without oil, after processing clean, you get 6-7 pounds of clean sausage, after brining, and will be shrunken by half, so brine store cooked sausage will be sold at a high price.

And the supermarket sausage is generally a wholesaler large quantities of supply, in line with the principle of affordable volume, the price is naturally also some advantage, and brined meat store sausage usually choose fresh pig intestine to do, must ensure taste and quality, to quality to gain the trust of consumers, there will be repeat customers, so some of the old brined meat store cooked pork sausage is very tasty, the more expensive is also justified. It makes sense to be a little more expensive.

The cooked pork sausage 50 yuan a catty, supermarkets 13 yuan a catty, why the difference in price is so big? Comprehensive above said so many factors, is the price of the reason for the difference, as the so-called a penny for a penny, I think this reason is a hundred years do not become, do you think?