also spelled as itag in IIocano a.k.a. innasin
Etag is the general term used in Cordillera about the native’s traditional way or preserving meat. A slab of a big slice of meat is cured in salt for about a week (or longer) then air-dried under the sun or smoked for several weeks (even months), or both. Though any kind of wood will do the smoking, the Igorots would prefer to use the wood from a tree they called alnos as it would emit pleasant smoke and add aromatic smoky flavor to the meat. If alnos is not available, wood and leaves of guava tree is said to be a good substitute.
For the locals, the longer the etag is cured in salt and air-dried, the more it is tasty, flavorful, and expensive when sold in the market. The meat would turn darker and darker in color over long time of aging process.
For the locals, the longer the etag is cured in salt and air-dried, the more it is tasty, flavorful, and expensive when sold in the market. The meat would turn darker and darker in color over long time of aging process.
