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Meat from Philippines

Agos-osagos-os

Agos-os is a fermented pork product of Samar and Leyte in the eastern Visayas, made from ground pig's head mixed with sweet potato. It appears in reviews of Philippine fermented foods only as a source of lactic acid bacteria, and no description of how it is made was found.

A short entry: the sources we found record only what is said here about Agos-os itself. Its own sources do not record how it is made, so the steps and scenes below are those of Tocino (Philippines), the closest documented meat ferment, shown as a guide to the method, not as a record of Agos-os.

Short entryMeat

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
ground pig's head
sweet potato

Total time across the steps of Tocino (Philippines): 7.3 days – 4.1 months

Start
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What changes: The pork is trimmed and cut into thin slices

Step 1 of 4 · steps of Tocino (Philippines)
Trim and slice the pork
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Output: thin pork slices.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

At a glance

Agos-os is a fermented pork product of Samar and Leyte in the eastern Visayas, made from ground pig's head mixed with sweet potato. It appears in reviews of Philippine fermented foods only as a source of lactic acid bacteria, and no description of how it is made was found. Enterococcus faecalis does most of the fermenting.

What makes this one different

Agos-os uses ground pig's head with sweet potato, where Thai naem and Vietnamese nem chua use cooked rice.

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [s1] Banaay C.G.B., Balolong M.P., Elegado F.B., Lactic acid bacteria in Philippine traditional fermented foods, in Lactic Acid Bacteria – R&D for Food, Health and Livestock Purposes, InTech 2013, doi 10.5772/50582, Table 1paper