Etag

About Etag
Etag is the general term used in Cordillera about the native’s traditional way of preserving pork. A slab from a big slice of pork is cured in salt for about a week, then air-dried under the sun or smoked for several weeks, or months, or both. Though any kind of wood will do the smoking, the Igorots would prefer to use the wood from a tree they called alnos as it would emit pleasant smoke and add aromatic smoky flavour to the meat. If alnos is not available, then wood and leaves of the guava tree are said to be a good substitute.