How to make Etag, Cured and Smoked Pork

Etag is the cured and smoked pork of Sagada, Mountain Province. Also known as binurong karne ng baboy in Tagalog. The meat delicacy was first thought by God Lumawig. It is used together with chicken in every special occasions, rituals and offerings.

Last January 29, 2011, the native of Sagada celebrated the Etag festival. The festival is celebrated to popularized their native delicacy, etag. Demonstration on how to make etag was part of the festival.

The recipe needs pork with backfat (approximately 1/5 of the meat is backfat) and have a thickness of at least one inch. Addition of garlic and pepper is optional.portion of etag dish

1) Rub generous amount of salt to pork meat.
2) Place it in covered earthen jar or binulnay and cure overnight.
3) After curing, smoke meat two to three hours every day for at least two weeks.

The resulting etag can be eaten raw or mixed with variety of dishes. Some of the dishes are etag with dried beans, etag with pinikpikan etag with lepeg (lepeg is a leftover of rice wine fermentation) etc…

Do the following for sanitary and quality assurance purposes.
1) Weigh the pork and amount of salt to attain consistent product taste.
2) Fix the length of smoking.
3) Clean the earthen jar and other equipment after every use.
4) Create a closed smokehouse to prevent contamination with dirt and other foreign matters.
5) Vacuum pack etag to extend shelf life.

According to some residents, the real smoking process for etag last for five months to five years. Etag makers are forced to speed up the process due to increasing demand for their delicious delicacy.

2 Replies to “How to make Etag, Cured and Smoked Pork”

    1. Sorry but yours is a very ignorant remark. This is one method of curing meat. Anywhere else in the world you can see other styles but curing and smoking are universal and safe and accepted way of preserving food.

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