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Meat from Philippines
Thin slices of pork are mixed with salt, curing salt, a lot of sugar, anise wine, garlic and often pineapple juice and red colouring, then cured for hours at room temperature or a day or two in the fridge before frying. It is a sweet cure, not a true ferment, though lactic bacteria have been reported in it. Made in 4 steps over 7.3 days – 4.1 months. The longest step, pack and keep cold, takes 7 days – 4 months (Department of Agriculture). Salt is 1.2 % (Department of Agriculture).
| Main step | 7 days – 4 monthsSet[ati-bai] | Pack and keep cold |
|---|---|---|
| Salt | 1.2 %Set[ati-bai] | Mix with the curing mix and seasonings |
| 1000 g | Pork ham (pigue) or picnic (kasim), or cuts with some fat[ati-bai] |
| 12 g (1 tablespoon) | Refined salt[ati-bai] |
| ½ teaspoon | Curing salt · Printed as 20 g; the sausage recipes on the same sheet give 2.0 g for ½ teaspoon[ati-bai] |
| 3.0 g, dissolved in 62.5 g water | Phosphate[ati-bai] |
| 90–120 g (9–12 tablespoons) | Refined sugar[ati-bai] |
| 24 g (2 tablespoons) | Anisado wine[ati-bai] |
| 64 g (¼ cup) | Pineapple juice[ati-bai] |
| 11 g (1 tablespoon) | Garlic, chopped[ati-bai] |
| 2.0 g | Monosodium glutamate[ati-bai] |
| As desired | Food colour[ati-bai] |
| Starter | none (sweet cure); lactic bacteria reported |
Total time across the recorded steps: 7.3 days – 4.1 months
What changes: The pork is trimmed and cut into thin slices
Output: thin pork slices.
Microbes at work in this step
Not documented for this step.
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
Tocino is cured with a lot of sugar for only hours to a couple of days and then fried, so it is a sweet cure rather than a ferment. Longganisa uses a similar cure but is stuffed into casings.
Tocino is always cooked before eating. The government recipe allows curing at room temperature for only 8–10 hours; after that it must be kept in the fridge for up to a week or frozen.
Every number is labelled with how it is known. How this atlas is made
Tocino is the Spanish word for bacon. Kapampangan cooks call it pindang.
