URAG

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

Alerts

Be the first to know and let us send you an email when URAG posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to URAG:

Shortcuts

Share

Category