Ham taken to another level by the Log Cabin of Sagada.
It's dry-cured for 5 days with salt, black pepper, sugar, and other spices then smoked over Alder/Alnus wood.
Simply mouth-watering and delicious.
Ham taken to another level by the Log Cabin of Sagada.
It's dry-cured for 5 days with salt, black pepper, sugar, and other spices then smoked over Alder/Alnus wood.
Simply mouth-watering and delicious.