I was leisurely walking around one weekend when this product caught my attention. I bought a hundred grams and stuck it in a pandesal. Wow, it tasted good!!! One thing that didn't sit very well with me though, is the product name that they use to market it.
The Italians successfully branded the delicious Salami which according to some friends is also made of "scrap meat" (hog cheeks and the like). A site that teaches Salami making describes the main ingredient as:
"I prefer to use pork shoulder butts when the recipe calls for pork, beef chuck when beef is used. For fat, I prefer to use what is termed pork back fat, which is the fat trimmed of the loin area of the pig; another choice would be "fat bellies."
The Filipinos did very well and made a phenomenon out of the Sisig, which is basically made of the same hog parts (cheeks, ears, etc).
I am not so sure with scrap ham. Will it sell well?
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