Ardez Nikitha Bincula

Cured meat, a time-honored tradition in many cultures, plays a vital role in global culinary heritage. An example of this is Spain’s “chorizo,” traditionally prepared by blending ground pork with paprika and other spices, then allowing it to ferment and dry for several week, used in a wide range of Spanish dishes such as paella and tapas. Italy’s “prosciutto,” coming various regional varieties such as Prosciutto di Parma and Prosciutto di San Daniele, involving the process of salting, air-drying, and curing the hind legs of pigs for an extended period. Italian prosciutto is often enjoyed thinly sliced, either on its own or as a key ingredient in dishes like antipasto and pizza, making it an integral part of Italian cuisine appreciated world-wide.

Within the Philippines, another notable example of cured meat is the “tapa.” Tapa is a popular Filipino breakfast dish consisting of thinly sliced, cured, and air-dried beef, traditionally marinated in a mixture of garlic, soy sauce, and various seasonings. The marinated beef is then sun-dried to achieve the desired texture. This cured meat is beloved for its sweet-savory flavor and chewy texture, often served with garlic fried rice and fried eggs in a meal known as “Tapsilog.” It is a staple of Filipino breakfasts and demonstrates the nation’s diverse culinary heritage.

The global and national appeal of these products has led to a rich diversity of techniques and flavors, and it is within this global and national context that the cured meat of the Igorot people of the Philippines, known as “etag,” holds particular interest.

In the locality, “etag” has been a staple for a number of local dishes such as “pinikpikan” and “bukel.” “Etag” involves methods of drying or smoking meat typically from the hind legs or the belly of pigs that has been coated with salt. This meat is then stored in a dry container and placed somewhere dark. “Etag” can be consumed after several weeks and can even last for months. This not only serves as a source of sustenance but also a symbol of communal gatherings, particularly during rituals and festivities. Local economies are also linked to the production and sale of “etag,” making it an important aspect in the lives of many Igorot families. Understanding the local production, consumption, and cultural significance of “etag” is essential for preserving and promoting this treasured culinary tradition among the Igorot people.

For this study, the researchers aim to learn about the making of “etag” and provide a source for this culinary heritage for future generations.

Members: Ardez Nikitha S. Bincula, Regine C. Keg-ay