The bagong na ifun is prepared in a special way.

First, three cups of fresh ifun is washed well and mixed thoroughly with one cup of salt. This is later placed/poured into a clean “angang” or earthen jar. It is covered tightly to avoid air, or insect to penetrate into the mixture.

The mixture is left to ferment for 30 days; it is unopened or tightly closed. On the 30th day, the bagong nga ifun is ready to be eaten raw or cooked (sauted).

The appetizer is more appealing as the Ibanag squirt three pieces of calamansi or dalaya onto two tablespoons of bagong nga ifun.

This appetizer is very rich in protein and calcium.