@Halmarkey 7 January 2022 more from that month

I mentioned yesterday that I was making Embutido for quality purpose. I just finished the wrappring today and I tried to slice it for frying. I am happy that I made it perfect when it comes to taste and texture. Got the right proportion of the mixture and has the right firmness when sliced. I am into costing for now so that I can have the SRP per piece. For 2 kilos of pork, I got 30 pcs. I hope I could come up with the quality but affordable price. The target market will be embutido eaters, I mean those who knows the real embutido tastes and price. To more updates with the foodies to explore! Saktu sa mga nagla lunch palang jan.