Hocean Cooked Salted Duck Eggs, known as 'Itlog na Maalat', are a Filipino pride. 'Itlog' means egg in Tagalog, and 'Maalat' means salty. These salted duck eggs are a Chinese preserved food, made by soaking duck eggs in brine or packing them in damp, salted charcoal. In the Philippines, they undergo a similar curing process with some ingredient variations and are dyed red to tell them apart from fresh duck eggs. Duck eggs have larger yolks than chicken eggs and tougher shells, giving them a longer shelf life.

These Hocean cooked salted duck eggs are easy to enjoy. Just peel them and eat as a snack on their own, or add them to your favorite dishes like salads or rice bowls. When storing, keep them in a cool, dry place. They can last longer due to their tough shells, but check for any signs of spoilage before eating. Avoid exposing them to extreme heat or moisture, as this can affect their quality. If you're allergic to eggs, of course, stay away from these delicious treats.