ETAG is the STRANGEST food in the Philippines 🤢
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ETAG is the STRANGEST food in the Philippines 🤢
3 months ago
Microsoft NewsFearless & Far
We recently documented an unfiltered look into the Cañao ritual of the Cordillerans. It is a thanksgiving ceremony that is practiced by various indigenous communities in the Philippines that involves cooking a feast for the entire neighborhood. On this second installment of this two-part series on the cañao, we highlight the sumptuous dishes that are served during the ritual. We devoured the best of Cordilleran cuisine—from cured meats (Etag, Kinuday), blood sausages (Pinuneg), and of course the
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We recently documented an unfiltered look into the Cañao ritu…
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PORK ETAG - the native pork meat of Igorots in the Cordillera Region #ETAG #MountainProvince #bontoc #food #Philippines | PH DOT NET
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PORK ETAG - the native pork meat of Igorots in the Cordillera Region …
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Etag is the traditional method of preserving pork in the Cordillera region. It involves curing a large pork slice in salt for a week or more, followed by air-drying or smoking for weeks or even months. The preferred wood for smoking is alnos, which imparts a pleasant smoky flavor, but guava wood and leaves can be used as substitutes. The longer the curing and drying, the tastier and pricier the etag becomes. Etag may have a foul odor and maggots due to fly exposure, but it's safe to eat after ri
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WATCH: Cordillera's strangest food: Etag with maggots
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