One of our best sellers. This is Bagoong Alamang.
Not fermented.
No preservatives.
No saltire.
No MSG
Low salt.
Sauteed in garlic and olive oil.
We use muscovado sugar for this one.
We use all-natural sea salt which we purchase directly from a salt farm in northern Luzon.
When we saw the exposé on TV some years back on how the commercial bottled bagoong alamang is made, we decided to make our own.
Our recipe is cleaner and healthier and tastes clean too.
We prepared it carefully and we use a fresh catch of alamang in season.
Most people do not know that Alamang is seasonal. That is why commercial producers buy in bulk during its season and put preservatives while producing them instead of hiring more hands to pack them same day they are caught. They use sodium nitrate or Salitre which gives it also a uniform color.
We do not need to use preservatives since we only produce in small batches per production day. This will allow us to cook and bottle the Alamang in one day and seal them in a retort canning equipment. An industry standard for sealing food in glass jars without the use of preservatives.
Our Healthy Bagoong may not have that uniform color unlike the commercial ones. It is because we don't use food coloring. Our Healthy Bagoong in Olive Oil is all natural, therefore you will the natural color of the Alamang. Sometimes it is light or darker red in color.
Shelf stable for two (03) years.
Refrigerate after opening. This is not your regular bagoong that you could leave it on the table after opening.
Use it however you use the bagoong.
We also make sugar free alternatives in olive oil, regular or spicy variants.
