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