Healthy Bagoong (Mildly Spicy) in Olive Oil, 8 oz. real food We drizzle a bit of

We drizzle a bit of olive oil

it has more meat than the Bangus Belly

This will allow us to cook and bottle the Alamang in one day and seal them in the pressure canning equipment

- Some Asians just mix it into their stir-fried rice

you can leave out for about seven (07) hours room temperature and it will not spoil

Healthy Bagoong (Mildly Spicy) in Olive Oil, 8 oz. real food We drizzle a bit ofOur Healthy Bagoong in Olive Oil has no preservatives, no saltire, no MSG and has just the right amount of saltiness (lesser salt) and is sauteed in garlic and olive oil. For salt, we use all natural sea salt from a salt farm in northern Luzon. When we saw the expos on TV some years back on how the commercial bottled bagoong alamang is made, we decided to make our own. Our recipe tastes cleaner and healthier. We prepared it carefully and we use the