The embutido story traces itself from a simple sausage recipe by the Spaniards that contains hashed pork meat combined with spices and wrapped in the outer layer of a pig's intestines - much to the likeness of our native longganisa. Filipinos then developed this recipe and converted it into a delicacy that can be served in fiestas and celebrations. The recipe has evolved throughout the years, a ha
ndful of ingredients was tried, several cooking methods were tested, and versions were created for every Filipino family. Our Nanay Pacita created an embutido recipe that we as a family have been enjoying for years. Her recipe was the star in fiestas and on special occasions, and now this recipe is what we proudly share for others to enjoy as well. We here at Nanay Pacita's select the finest and freshest ingredients available - from the freshest ingredients like lean pork meat, select peppers and chili, to our flavor boosting California Sun-dried raisins and pickle relish, up to the special ingredients like the smoked ham/Spanish sausage/bacon, salted duck eggs, and cheese - we've carefully selected and picked all the best there is,
and make sure we cook our product to perfection the same way our Lola Pacita would have done it. Our Nanay Pacita's traditional homemade Embutido tries to bring back some of the traditional way of preparing Embutido (hand-made, caul fat wrap, small batch) that has diminished because of the modern way of preparing food (use of machine, large production), careful work is placed into crafting each roll, and with this we make sure that the taste and overall experience of our embutido will please the fans of traditional Filipino food, and at the same way live up to the taste of the new generation.