ECQ Eats: Get Schmeared. The Pork Project Introduces The Schmear Trio with Balut Pate, Chorizo Crema and Dulong Olive Oil

The Pork Project by Chef Redd Agustin continues to expand its growing menu of sumptuous offerings with the recent introduction of The Schmear Trio, unique and inventive spreads bottled in handy jars. The savory trio includes Chorizo Crema, Balut Patĕ and Dulong Olive Oil, each one bringing its own distinct set of flavors and textures with a local twist to the palate. Bring out the baguette and crackers, time to take The Schmear Trio for a test drive.

Constant innovation drives Chef Redd Agustin at The Pork Project, developing a continuous stream of new products packed and sealed for delivery. The quarantine experience has made its mark on everything we do, transforming our daily routine with emerging consumer habits such as dining at home, the rise of the food delivery culture and increased online usage reflecting a challenging new normal. You can say The Pork Project was made for the new normal, with its extensive menu created entirely for pick-up and delivery from Heat and Serve dishes to Home D-I-Y Kits. And now, Chef Redd shares his own take on the proper schmear...

...with three new and unique savory offerings. And this isn't your usual paté as Chef Redd Agustin weaves his own culinary style and creative spin to the newest products of The Pork Project. Chef Redd takes chorizo, dulong and even balut as his base for The Schmear Trio for a new flavor experience. 

The new offerings are consistent and in character with The Pork Project's style, and a great addition to an expanding menu (for more on The Pork Project, see my previous posts, All Boxed Up and Ready-To-Heat: The Pancit Luglug D-I-Y Kit and Heat and Serve Beef Papaitan by The Pork Project on classic Filipino dishes recreated for the new normal, Legit. Meet the New Batchoy D-I-Y Kit from The Pork Project by Chef Redd Agustin on the iconic noodle dish from the south, The Pork Project by Chef Redd Agustin Shares a Page from Our Rich and Diverse Culinary Tradition with Balbacua, Papaitan, Tinapa-Eh and Adobo Longganisa in Bawang Oil on his local specialties, Heritage Recipes by The Pork Project, Delivered to Your Doorstep on his Taghilaw and Kalderetang Kambing, Dining in the Next Normal: The Pork Project Presents The Pupor and Kambing na May K, Now Available for Delivery featuring one of the best chicharon offerings in the metro and Dining in the Next Normal: Chef Redd Agustin's The Pork Project Rolls Out Savory New Offerings from last year).

Each jar is priced at P 395, but you can also purchase all three jars for that perfect Christmas bundle at P 975 packed in a craft bag with bagel chips. The new products will be available for orders on October 15 to November 15 with delivery by December 5 and 12. Warm up the crusty baguette in the oven and bring out the crackers. The Schmear Trio from The Pork Project has arrived for a sneak preview...

...and ready to take your palate on a flavorful spin with both familiar and unexpected notes. After all, bold and unrestrained flavors are something you can always expect from Chef Redd.

Start with an unusual yet tasty schmear of the Balut Paté, a rich blend of duck egg embryo, chicken liver, cream, fresh thyme and rum. You read that right. Balut, the iconic local street food gets an elegant and lavish makeover for a unique spread. The grainy texture from the balut and chicken liver are given a smooth finish by the indulgent cream while the fresh thyme and rum adds a depth of flavor to complement all the ingredients.   

The mildly gamey hints of balut comes through, layered by the richness of the chicken liver for a bold buttery burst. The fresh thyme and rum adds a sharpness to the deep flavors of the paté rounded out by the cream. For those who love balut, the Balut Paté delivers all the familiar flavors with an elegantly smooth finish. For those who haven't tried balut or first time initiates, this is a novel way to get acquainted with the local delicacy without the fear factor.

The chicken liver brings a familiar layer of flavor and texture to the paté but the balut adds a quirky yet flavorful element combining well with the cream, fresh thyme and rum. There's a delicately balanced subtlety to the patē with its rich mouthfeel and the balut is more than just a novel infusion. Rich, deep and nutty notes with a velvety smooth texture, the Balut Paté isn't your usual spread but it's something you can expect from Chef Redd's unconventional play book. And like all his other dishes, it works. The Balut Paté is also Chef Redd's homage to the late Chef Ed Quimson.

Change up your paté experience with something uniquely local with the Balut Paté by The Pork Project conveniently delivered to your doorstep...

...and go for one more generous schmear. And another. But there's more...

In contrast, the Dulong Olive Oil by The Pork Project brings fresh, bright flavors to the palate with its own blend of briny and citrus notes. Made with Calatagan dulong or tiny silver fish in olive oil, lemon and siling labuyo or chili, the flavors of the Dulong Olive Oil are more delicate and even nuanced. The tiny silverfish pack a whole lot of briny flavors followed by the zesty hints of lemon rounded out by the deep nutty flavors of olive oil. The fresh chili adds its own layer of soothing heat with each bite.  

Thin slivers of garlic and lemon zest bring even more contrasting yet balanced notes into play for a complex yet seamless weave of rich flavors. 

On crisp baguette or bread, the bright notes of the Dulong Olive Oil just punches through but I personally think it works best with plain crackers so you can enjoy the delicate flavors... 

... for a light yet satisfying snack. The fishy piscine taste is tempered by the lemon, chili and olive oil for refreshingly clean flavors. The richness of the olive oil adds depth to this unique spread, giving it a rounded finish and mouthfeel. 

The full rounded flavors of the Balut Paté are contrasted by the almost palate cleansing notes of the Dulong Olive Oil, and that sets you up for the third variant...

...the Chorizo Crema. A special blend of house made Spanish chorizo, cream cheese, cayenne, cream and roasted garlic, the Chorizo Crema is yet another masterful blend of rich flavors in a jar from The Pork Project. And this one calls for a crusty baguette fresh from the oven. The Pork Project is also known for their Spanish Chorizo, and its use in a spread makes a whole lot of sense. 

The bold notes of the house made Spanish Chorizo delivers a savory layer of flavor enhanced by the indulgent cream cheese and cream blend kicked up by the nutty hints of roasted garlic and the mild soothing heat from the cayenne. Each ingredient weaves its distinct notes, all coming together with each tasty bite. 

Creamy and savory with just a whisper of spicy heat, the Chorizo Crema is an ideal option for those who prefer a spread without liver. Each variant from The Schmear Trio offers unique flavors to suit any mood or craving in the long days of quarantine at home in this new normal.

And each variant makes for a proper schmear on crisp and crusty bread. Balut Paté, Dulong Olive Oil, Chorizo Crema, three tasty options in a jar. The Schmear Trio by The Pork Project delivers all the flavors you love in a generous schmear. 

The flavorful trio by The Pork Project brings tasty possibilities to brighten up your day for the long and lingering quarantine. And the ideal gift with the bundle package of all three variants for loved ones with Christmas just around the corner.

You can have the usual schmear, or experience a schmear that's unique and refreshingly different. Let The Pork Project show you with their new Balut Paté, Dulong Olive Oil and Chorizo Crema. 

Chef Redd Agustin continues to amaze and tease our palates with his inventive and sumptuous offerings at The Pork Project. The Schmear Trio will be ready for ordering from October 15 to November 15 with deliveries scheduled for December 5 and 12. Mark the dates and place your orders, The Schmear Trio by The Pork Project is headed your way...