Increasing sales by adding value to pork products: Tocino processing

Photo by Saraí Zuno from Pexels.

By Vina Medenilla


Many swine farmers were affected when the African Swine Fever (ASF) outbreak reached Philippine shores. 


In AgriTalk 2020’s MiMaRoPa leg, Roger Rada of Rada Eco Farm, along with his wife Mayette, demonstrated how they process pork tocino to increase the value of their hogs.


As backyard hog raisers, the Radas, residing in Oriental Mindoro, had to think of a way to market their pork products better amid ASF concerns. The Radas came up with the idea of processing pork meat so they could sell them without dropping their prices. Currently, they offer two products from pork meat: tocino and longganisa.


Making cured pork tocino 

For other farmers who have been suffering from decreasing demand for pork due to ASF, Mayette Rada shared the process and materials needed for tocino processing that other hog raisers can also consider to sustain their farm sales. 


First, make sure that the area where you will be working is clean to ensure food safety. Prepare one kilo of pork meat and chop into pieces. As per Mayette, when processing meat, cold water is recommended since warm water encourages bacteria growth. 


To cure your meat, use about two tablespoons of iodized salt, one half teaspoon of curing salt, one fourth of Vitamin C powder, one tablespoon of isolate, and one fourth cup of cold water. After preparing the curing mixture, set  aside and make your seasoning mix next. 


In a separate basin, prepare your seasoning mix. Per kilo of meat, you’ll need one cup of sugar, two tablespoons of garlic, two tablespoons of anisado wine or sprite soft drink, one fourth cup of pineapple juice, one half of your super seasoning based on your preference, and one teaspoon of meaty ginisa. Mix them together and put your meat in the bowl. Enhance the color of your tocino by adding food coloring. For the last step, cover your basin with cling wrap and let it sit for eight to 12 hours.  


The processed meat like this tocino can last for up to one to three months when refrigerated.  According to Mayette, processing tocino does not entail complicated processes that will require machinery nor a big capital, which makes it convenient for other aspiring agripreneurs, too. However, advanced technology will, of course, help increase productivity and therefore, the supply of farm products. 


To watch the webinar, click here. 


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Vina Medenilla
Vina Medenilla is a content producer for Agriculture Monthly magazine. She is a graduate from Miriam College with a bachelor’s degree in Communication. Fashion, photography, and travel are some of the things she loves. For her, connection with nature is essential to one’s life.

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