(Created page with "== About ''etag'' == '''''Etag''' ''is the general term used in Cordillera about the native’s traditional way or preserving pork. A slab from a big slice of pork is cured in...") Tag: Visual edit |
No edit summary |
||
Line 5: | Line 5: | ||
== Videos == |
== Videos == |
||
− | [[File:Kapuso Mo, Jessica Soho- Etag kayo riyan!|centre|thumb|330x330px]] |
+ | [[File:Kapuso Mo, Jessica Soho- Etag kayo riyan!|centre|thumb|330x330px]][[File:Matanglawin Wil Dasovich tries an Etag dish|thumb|center|335 px]] |
[[Category:Filipino Food Glossary]] |
[[Category:Filipino Food Glossary]] |
Revision as of 13:45, 3 May 2020
About etag
Etag is the general term used in Cordillera about the native’s traditional way or 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 flavor to the meat. If alnos is not available, then wood and leaves of the guava tree are said to be a good substitute.