Republic of the Philippines

Municipality of Lidlidda

Province of Ilocos Sur

Etag is a traditional Filipino delicacy deeply rooted in the culture of the Cordillera region, particularly among the Igorot people. It is a form of preserved pork, cured through a meticulous process of salting and then either sun-drying or smoking (known as binurong) for several weeks. Unlike commercial bacon, etag has a distinct, pungent aroma and a deep, salty-savory flavor profile that intensifies the longer it is aged. It is often stored in earthen jars or hung above traditional wood-fired hearths, where the smoke from daily cooking further seasons the meat.

Beyond being a simple food item, etag holds significant ritualistic value in the highlands. It is a staple ingredient in pinikpikan, a ceremonial chicken soup, and is used to add a rich, smoky depth to various vegetable stews like sayote or beans. Because it represents the community’s resourcefulness and harmony with the environment, etag is frequently served during important social gatherings, weddings, and indigenous healing rituals. For the people of the North, it isn’t just a method of preservation; it is a flavorful symbol of their heritage and endurance.