burnay

Burnay refers to traditional Filipino earthenware jars used for fermentation, storage, and aging of foods and liquids. These vessels are typically large and rounded with narrow mouths, and they are made from locally sourced clay. Most burnay are fired in kilns to produce durable, relatively watertight pottery that can withstand long periods of use.

The burnay tradition is part of the country’s long-standing folk pottery heritage, particularly in the northern regions of the Philippines. Potters form the jars by hand or on a wheel, then allow them to dry before firing in wood-fired kilns. Traditional burnay are often unglazed, relying on the natural porosity of the clay to regulate moisture and temperature during fermentation and storage. Some examples may receive a light slip or glaze for specific finishes, but the typical vessel is plain.

Common uses for burnay include aging and storing salt-fermented products such as bagoong (fermented fish paste) and, in some regions, patis (fish sauce) as well as vinegar, wine, and other liquids. The jars are valued for their ability to maintain stable temperatures and salt concentrations, which are conducive to fermentation processes.

In modern times, burnay production has seen renewed interest as a cultural craft. Artisans, researchers, and local communities seek to preserve traditional techniques while adapting designs for contemporary use. Burnay is often highlighted as a tangible link to Filipino culinary and artisanal heritage, reflecting regional craftsmanship and historical foodways.