Balut turns gourmet
- Culture, Food, Videos -
By Izah Morales
INQUIRER.net
GONE are the days when you would hear a vendor shouting “Balut, Penoy!” in the streets in Manila early in the morning or late in the afternoon. In Pateros, which is known as the Balut capital of the Philippines, the scene just described remains.
“It’s a legacy of Pateros. And that’s what we’re trying to preserve,” said Menandro Concio, president of Concio’s Food Corporation.
Having been in the balut-making industry for 30 years, Concio wanted to save the striving industry of balut. In 2004, he introduced balut to the market in another form, which is the bottled balut or gourmet balut.
Balut is a duck’s egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It is delicacy in the Philippines.


