Salt, Time, Smoke

Philippine Wagyu Corned Beef

For updates like me on Facebook and follow me on Twitter!

Today my friends at ran a contest for my Philippine Wagyu Corned Beef featuring Kitayama beef. I am in the process of launching a brand, beginning with my corned beef, of locally sourced cured meats and pickled foods called Mr. D’s Artisinal.

I have always been an advocate of local agriculture, wherever local may be for you. In my case it’s the Philippines, so as long as I’m in the Philippines I will support Filipino farmers. Kitayama beef is raised in northern Mindanao and the cattle are a cross-breed of Japanese cows and native. This is the same beef that is served in Malcolm’s and is outstanding quality.

My corned beef is made from the brisket cut which is cured for one week then is available as is or slow-cooked for five hours. I spent one month perfecting the recipe before letting the public try and I am quite proud of it. I think you’ll all love it.

This combined with the expertise of Photo Kitchen has made this quite a success. My inbox lit up like a Christmas tree with orders. I will try my best to keep up with demand but I ask your patience while I kick my production into high gear. I will provide some general ordering information below for your reference while I catch up with emails.

So I will get to work. Thank you for supporting my product and Philippine agriculture!

Order Information

Mr. D’s Artisanal Philippine Wagyu Corned Beef       p475/500g -or- p925/kg

  • It is currently out of stock but will be available again on Thursday 7/19
  • It is available raw or slow cooked (some weight loss will occur during cooking)
  • Right now it is available for pick up only in Salcedo Village or Dasmariñas Village, Makati (delivery available soon!)
  • Please email me for orders-
  • Also please bear with me as I increase production. Supplies are limited.

8 Years and Going Strong at the Salcedo Market

For updates like me on Facebook and follow me on Twitter!

Salcedo Market

Jaime Velasquez Park between Leviste & Tordesillas Streets

Salcedo Village, Makati

Every Saturday 7am-2pm

BBQ smoke rises on Leviste

I was invited by the organizers of the Salcedo Market to come join them for their 8th anniversary celebration. They had the Manila Dance Foundation performing traditional folk dances and the vendors serving Independence Day foods.

I had a good talk with the ladies of Salcedo and also ran into Anton Diaz and family of Mercato Centrale and Our Awesome Planet.

Frankly it didn’t take a great deal of convincing because I make a point to go there every Saturday. This is where most of my cooking projects begin.

The organizers started the Salcedo Market 8 years ago to bring the community of Salcedo Village together every Saturday. This they accomplished this and much more as the market grew in popularity beyond their expectations.

Now the Salcedo Market is one of the leading places in Manila to go for high quality foods, both raw and prepared, with a focus toward natural and organic, local products.

Since my last post was in excess of 800 words I will spare you my blathering and tell you this story with lots of pretty pictures.

Tuyo and tinapa-dried and/or smoked herring

Salted duck eggs

Lapu lapu, a member of the grouper family, this white-flesh, mild fish is abundant in the waters around the Philippines

They have this neat pony ride but I couldn’t figure out where the coins go

European-style breads, this is what I used for my 40 Pound French Toast

They got crabs!

Ministry of Mushrooms grows and sells awesome local oyster mushrooms

Fresh seafood on display

DGM Organics is the busiest and largest produce vendor

I love the Chinese sausage here. He also sells dried shitakes and fried pigeon.

Ilocos empanadas are a great hangover remedy

Down to Earth is a little bit hard to spot. They’re in the middle section and have incredible greens and herbs as well as local meats. This is where I bought my hibiscus flowers.

Grilled bangus, or milkfish, wrapped in banana leaves and stuffed with tomatoes and onion. This my favorite choice for a quick lunch to bring home from the market.

This is what I looked like before I hatched

Something Different has numerous varieties of stuffed pan de sal and the best kesong puti (white cheese) to be found