New F!NDS

Taba ng talangka (Crab Tomalley) is a concoction of freshly harvested crab fat sautéed with garlic, onions, calamansi, salt, and vinegar. Crab fat is made from the crustacean’s digestive gland called...

  Puro Atsarang Labanos from the makers of the famous Puro Taba ng Talangka! Surprise your palates with this perfectly balanced pickled goodness! Its sweetness and tartiness is a match made...

Puro Atsarang Mangga from the makers of the famous Puro Taba ng Talangka! Surprise your palates with this perfectly balanced pickled goodness! Its sweetness and tartiness is a match made in heaven!Bagay...

Garlic and annatto flavors combined with a distinctive yellow color and fragrant palm stick ends.

A beefy and bold blend known for it's earthly color and satisfying spicy, meaty taste.

Brown sugar makes for an interesting addition to this unique and savory, meaty blend.

From the queen city of the South, a sweet indulgence of lean meat, back fat and well-seasoned flavors. Another perennial pasalubong. 

A beloved bright red sausage with a delectable salty sweetness and a hint of oregano. Childhood comfort food for many.

Hefty in size and loaded with garlic & black pepper goodness with just a hint of sweetness.

Also from the North and cured with Ilocos vinegar, made less sweet with distinct tang and balanced umami goodness.

A national favorite from the North made where garlic is king and umami flavors burst with every bite. Always a crown pleaser.

Introduced in 1996, Joyce was the first to use the common Filipino Dulong (pygmy goby) and level it up to a delicacy dip ala Spanish Angulas, steeped in premium olive...

Spread the joy of Christmas goodness everyday! Featured in Sharon's "At Home Christmas Special", Joyce's Homemade Queso de Bola Spread is delish with creamy goodness in a bottle made with...

Joyce's Portobello Mushroom Dip is a combination of 3 kinds of fresh mushrooms with a blend of extra virgin olive oil and garlic. Great for appetizer. Serve with Joyce’s freshly...