Taste of Benguet

This is a blood sausage made from pig’s blood, seasoned with local herbs and spices, and encased in pig intestines. Pinuneg is a delicacy often served during special occasions and festivals. 

A traditional Cordilleran dish, Pinikpikan involves gently beating a live chicken before cooking, which is believed to enhance the flavor. The chicken is then roasted and boiled with salt and sometimes includes smoked pork (etag) for added depth. 

A smoked meat delicacy, Kinuday is prepared by curing pork with salt and then smoking it over a fire made from local wood. The process imparts a distinct smoky flavor, and the meat can be stored for extended periods.

Originally a Kalinga dish, Binungor is a spicy vegetable stew made with various local vegetables, including wild mushrooms and shellfish, cooked in coconut milk and chili. It’s a flavorful side dish that complements the main courses.

A sticky rice delicacy, Inandila is made by cooking glutinous rice with coconut milk and sugar, then wrapping it in banana leaves. It’s a sweet treat that’s perfect for dessert or a midday snack.

Grown in the highlands of Itogon, this Arabica coffee is known for its smooth flavor and aromatic profile. The beans are often sun-dried and roasted by local farmers, making it a must-try for coffee enthusiasts.