URAG Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from URAG, Food & Drink, B34 L19 M Zosa Katarungan Village, Muntinlupa City.

Dice and cook na lang :)
20/10/2024

Dice and cook na lang :)

Garlic Longganisa, Homemade SPAM, and Spicy Vinegar for Sale! Sariling Timpla. Homemade at bagong gawa.Collecting orders...
05/10/2024

Garlic Longganisa, Homemade SPAM, and Spicy Vinegar for Sale! Sariling Timpla. Homemade at bagong gawa.

Collecting orders for Monday Delivery

✅ Longganisa
hindi matamis, malinamnam at malasa yung garlic.
450 per kg
225 half kg

✅ Homemade SPAM
Malaman at hindi puro taba. Hindi maalat. Pre-cooked.
250 pesos half kg

✅ Spicy Vinegar
100 pesos per 800ml bottle. Bagay na bagay sa longganisa namin. ;)

Gumagwa rin po ako hungarian sausage, bacon, Guanciale at Pancetta pero currently sold out. sample pics provided.

Drying my new batch of Guanciale!Trying the skinless version this time.
01/10/2024

Drying my new batch of Guanciale!

Trying the skinless version this time.

Last year, I decided to go into the rabbit hole of Dry-Cure Charcuterie. This is Chapter 1.Dry-cured charcuterie is cure...
24/07/2024

Last year, I decided to go into the rabbit hole of Dry-Cure Charcuterie.

This is Chapter 1.

Dry-cured charcuterie is cured meat, hung to dry slowly - sometimes smoked - so that unique and complex flavors can develop until it is safe for consumption uncooked. This practice has been around for centuries, not just for Europeans – even for Filipinos.

I started my journey with research. I researched the subject for months and months and months until I felt ready to put it to practice.

(First Picture) I purchased a beat-down chiller, worked my “Olympic Body” out to prepare it for the temperature and humidity conditions I would need it to run. I attached my sensors and controllers and test run it with no meat for 3 days. After the successful test, I was ready to test it with actual cured meat.

(Second Picture) I found the easiest recipes of Guanciale and Pancetta on YouTube and made them. Hung the meat and waited. After 2 weeks, the mold started to show.

(Third Picture) Mold Growth on my first Pancetta. I removed the mold, followed some advice I found online, and gave it another 2 weeks. The mold grew back and it looked gross. LOL. I did not take pictures anymore because it will haunt us. :D

(Fourth Picture) In the name of science, I cooked the moldy pancetta and tried it. It tasted worse than it looked. No diarrhea whatsoever, apparently, despite how the mold looked, those are still good mold.

I decided it is not for my palette so I dumped the entire batch to the bin and went back to the drawing board.

No giving up! :D

Address

B34 L19 M Zosa Katarungan Village
Muntinlupa City
1776

Opening Hours

Monday 7am - 10pm
Tuesday 7am - 10pm
Wednesday 7am - 10pm
Friday 7am - 10pm
Saturday 7am - 10pm

Telephone

+639914295823

Website

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