…another high sounding prep. But then it’s so simple.

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“Sugar showered deep fried SaSa”
…which is just, plainly, TURON. (SaSa means Saging na Saba)
For variation, instead of just SaSa & langka strips, I added mashed sweet potato (Kamote). Check this section for its recipe.
Try it.

FISH HAM: less sinful way of enjoying Christmas year-round.

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From the normal pork leg or brisket or porkloin to process whole ham, I used Cream Dory from Vietnam and employed all the needed ingredients, marination/curing processes and procedures usual in pork ham making but using a less sinful subject…
FISH.
Wanna talk about it?
Email me.

Our way of wood smoking  bar sausages for hours.

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 The Vigan Longaniza or “bar sausages” we produce
utilize hog casings from either USA or Netherlands and undergo
2-3 hours of hickory wood smoking to elicit that sensational burnt aroma,
firmer texture and taste rounded-ness.