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The perfect vinegar to cut the fat of Ilocano longganisa, empanadas, and bagnet. Fresh sugarcane juice is boiled down and fermented in clay jars with samak leaves, flowers, and bark, to create a characteristically astringent and sour vinegar. It has slight pungency which makes it an interesting substitute for East Asian wine vinegars. Use it in salads, adobos, relishes, and boil down with sugar for a sour dessert syrup.

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