19 reactions · 13 comments | What is ETAG food in the Philippines? Etag is a native delicacy in the Cordillera Administrative Region (CAR) made of pork cured in salt and then sun-dried or smoked朗 ETAG originated from SAGADA, MOUNTAIN PROVINCE: For thousands of years, the indigenous peoples of the Mountain Province have perfected the traditional preservation of meat. Thank you for watching﫰 #followers #highlights #fbviral #fbpost #fb | Je Ddah Mondero | Facebook
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19 reactions · 13 comments | What is ETAG food in the Philippines? E…
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Let’s make Etag from this fresh Pork Meat😍 #etagtv | ETAG TV
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Let’s make Etag from this fresh Pork Meat😍 #etagtv | ETAG TV
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IGOROT TRADITIONAL WAY TO CURED MEAT: ETAG | SMOKED/SALTED MEAT
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Know Your North Season 8 Episode 1: Etag Etag refers to the traditional method of preserving meat in the Cordillera region. Slabs of pork are cured in salt and either sun-dried or smoked. In the “smoking” process, the meat is suspended over a hearth and is exposed to the smoke from burning wood of the alnos tree which is preferred for its aromatic smell. To the locals, flavor is a function of the duration of this aging process. The longer the meat is cured and smoked or dried, the tastier it is.
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Etag with maggots The traditional Igorot recipe for "etag," a dried and smoked meat, does not actively encourage or include maggots. While maggots can sometimes appear due to improper storage, they are not a deliberate part of the recipe or considered a desired ingredient. The focus is on preserving meat through smoking and drying, and while accidental maggot infestations can occur, they are not a traditional or necessary part of etag-making. While maggots themselves are not inherently toxic, in
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