The Dinosaur Egg Salt: A Taste of Tradition from the Philippines

Today, I want to take you on a journey to a remote island in the Philippines, where an artisanal salt, known as the "dinosaur egg," has been crafted by just a handful of families for centuries. This salt, called Asin Tibuok, holds a unique place in the world of culinary delights. But the journey to preserve this tradition is nothing short of a culinary adventure.

A Rarity in the Salt World

Imagine salt that's so rare, it's like finding dinosaur eggs. That's precisely the case with Asin Tibuok. It takes a whopping eight hours of continuous cooking to transform seawater brine into this extraordinary artisanal salt. And trust me, it's worth every hour.

This exceptional craft nearly vanished in the late 20th century when younger generations in the Philippines started seeking more lucrative job opportunities. However, one family decided to revive it 13 years ago, and it hasn't been a walk in the park.

The Ingredients and Process

What sets Asin Tibuok apart is the use of foreign tusks, which give the salt its distinct taste. Thousands of these tusks are meticulously soaked in a saltwater pond near the workshop. However, the process doesn't stop there. It can take two days just to chop the 3,000 coconut husks required for a single batch of salt.

The husks are then set ablaze, and the salt-making journey officially begins. This laborious process continues with numerous steps, including filtering the ashes, pumping seawater through filters, and frequent maintenance of the stoves. The dedication and precision required here are truly commendable.

A Family Legacy

Nestor and his siblings embarked on this journey of salt making after their workshop was destroyed by a typhoon in 1983. In 2010, Nestor's brother Chris convinced him to restart their business and preserve this rich tradition. Since then, other family members have also joined this challenging trade, breathing new life into Asin Tibuok.

But there's a twist in this story. A national law passed in 1995 requires all salt sold in the Philippines to be iodized to combat malnutrition. While this law serves a noble cause, it significantly impacted small-scale salt producers like Nestor's family, who couldn't afford the costly equipment required to add iodine to their salt.

The Battle for Tradition

Artisanal salt producers across the world have faced similar challenges due to laws like the one in the Philippines. In Bali, Indonesia, salt farmers struggled with an iodine law like their Filipino counterparts. This led to many of them abandoning the trade for better-paying jobs, leaving the tradition hanging by a thread.

However, there's a glimmer of hope. In early 2022, Indonesian salt farmers received a geographical indication certificate, recognizing the uniqueness of their product. This distinction may provide a lifeline for preserving their traditional salt-making methods.

Preserving a Culinary Heritage

For Nestor and Veronica, selling Asin Tibuok has been their biggest hurdle. Their main customers are tourists, and they also sell some online to other countries. They must navigate the iodized salt requirements in the Philippines, but they persevere. After all, Asin Tibuok isn't just about making salt; it's about preserving heritage and culture.

Chefs like Georgina Navarra are eager to support Nestor's efforts by using Asin Tibuok in their award-winning dishes. The uniqueness of this salt complements traditional Filipino cuisine perfectly. It's more than just a seasoning; it's a testament to cultural preservation.

The Future of Dinosaur Egg Salt

Finding the next generation to carry on the legacy of Asin Tibuok has proven to be a challenge. Even the children of Nestor and Veronica are hesitant to take over the business. The unpredictable weather patterns, exacerbated by climate change, have made the trade even riskier.

Yet, despite all the odds, Nestor and Veronica remain dedicated. They believe that preserving the legacy of Asin Tibuok is a tribute to their ancestors and a testament to their cultural identity. They have rebuilt their workshop after a devastating typhoon and continue to inspire other salt makers in Bohol to follow suit.

In M the end, Asin Tibuok, the dinosaur egg salt, isn't just a culinary delight; it's a symbol of resilience, tradition, and the remarkable efforts of a family and community working tirelessly to preserve their cultural heritage. So, the next time you sprinkle this salt on your dish, remember the incredible journey it took to reach your table. Bon appétit!