In Antique, food is shaped by the land—and by the need to make it last. Before refrigeration, families relied on preservation techniques to prevent waste and sustain their households. Over time, these practices became part of the province’s food culture, where fermentation and drying are not just methods, but traditions.
We explore Sapal, a rare fermented rice snack made from aged rice and natural starters, still prepared today by only a few makers. We also follow the process of catching and preserving freshwater fish like humoy-humoy, transformed into dried fish through traditional methods known as pinindang.
