Delicacies

Etag is heavily salted pork left to dry above the hearth and in the process gets smoked by pinewood. Sometimes it is sun-dried for a few days but care is taken not to overexpose it to the sun as this will render it unpalatable. In Sadanga, “etag” is called “kinagang”. Some tribes like the Bontoks just salt the meat and store it in the “luchen” (dried gourd shell) and they commonly refer to this meat as “inasin”. No smoking, no sun drying. Some still call it “etag”, though.

Pinikpikan is a dish originating from  Cordillera in Northern Luzon. Pinikpikan came from the word “Pik Pik” which means “to beat”.  The traditional way of making this is killing a live chicken by beating it to death (pik pik) throwing it into an open fire to burn the feathers, and cleaning it afterward.