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Meat from Philippines
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.
| ground pig's head | |
| sweet potato |
Total time across the steps of Tocino (Philippines): 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
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.
Agos-os uses ground pig's head with sweet potato, where Thai naem and Vietnamese nem chua use cooked rice.
Every number is labelled with how it is known. How this atlas is made
