Etag/Kinuday refers to smoked pork in Igorot. Smoking is a traditional meat preservation and preparation in the Cordilleras. Most households maintain a kiln where slabs of meat are cured and smoked for weeks using wood found in abundance in the highlands. The smoked meat is usually cooked in broths. That warm and earthy soup is one of the best ways to enjoy the chilly weather of the highlands. Modern preparations of etag now includes: salads, pasta, stir-fry recipes, and various Asian soups. It is our desire to serve all of you this indegenous and enduring delicacy!
