Buro is a Filipino word which means fermented, pickled, or preserved. In Pampanga, Burong Kapampangan is popularly made with rice and fish or shrimp that’s fermented for a few days. Buro can also be pickled mustasa, pickled fruits, and it can also be seafood or even meat mixed with rice. It’s an ingenious and inexpensive method of making food last longer and have that distinct flavor that you won’t find elsewhere in Pinoy cuisine. But why isn’t buro as popular as other fermented food like South Korea’s kimchi?
While it may be an acquired taste for some, the art of making buro is a culinary heritage that we should be talking more about to keep the tradition alive. This process of preserving food has been around since precolonial times—and it’s up to us to pass it down to the next generation.
We met with a few local experts: Priscilla David, Myrna Balagtas, and Gerry Balagtas who have mastered the art of making buro in Pampanga. These are their cherished stories of how buro is has become a part of their daily lives.
