One of the most exquisite menu in Mtn. Province aside from
Pinikpikan (killing me softly), “Etag”
or salted meat was one of igorots main dish they serve that excites your meal.
It was one of ancient igorots way of preserving their food in a matter of salt
and put it in a “gusi” (clay jar) until maggots occur to meat, such time they
will cook it. One of Sagada’s pride, “Smoked Etag”, another way of preserving
etag. Usually Kankana-ey salts the meat and dries it through the sun to prevent
maggots from occurring while Sagadanians make it the
other way. After salting the meat, they dry it through the smoke from burnt
firewoods. From this they can make a lot of dishes, raw or cooked. They can add
it in making “ginataang gabi”, fried or slicing it raw and dipping it in
vinegar, even in chapsuey it can be used as one of their base but the best way
of cooking it is boiling it with native chicken. By just sipping its soup, you
can taste the difference from just boiled chicken. The savory tempting
controlled salty taste exploding from your taste buds.
