15/03/2025
CULTURED MEAT
ETAG is a traditional, cured and smoked pork dish, particularly pork neck or belly, from the Cordillera region of the Philippines, often prepared by the Igorot people, using a method involving salting, sun-drying, and smoking.
"Kiniing" in Benguet refers to a traditional, smoked meat delicacy, often made from pork, that is preserved by smoking over pinewood and is a staple in Cordilleran cuisine, particularly in dishes like Pinikpikan.
Pinuneg is a traditional Filipino blood sausage, originating from the Igorot people of the Cordillera region, and is made by stuffing pig's blood, minced pork fat, spices, and other ingredients into a casing of pig's small intestine.
Here's a more detailed breakdown of pinuneg:
Origin: Pinuneg is a dish that is native to the Cordillera Administrative Region, specifically the Igorot people.
Ingredients:
Pig's blood
Minced pork fat
Salt
Red onions
Ginger
Garlic
Other spices and ingredients (depending on the recipe)
Pig's small intestine (used as a casing)
Preparation: The ingredients are mixed, then stuffed into the pig's small intestine casing, which is then boiled until the blood solidifies.
Traditional Usage: Pinuneg is traditionally prepared during pig sacrifice ceremonies.
Similarities to other blood sausages: Pinuneg is similar to the UK's black pudding.
