December 18, 2011

Etag, Anyone?

The etag is basically smoked or salted/dried meat. It's a very popular ingredient in a lot of Cordilleran recipes. It's commonly added as an ingredient in pinikpikan, a Cordilleran-style tinola. Most etags are dried pork. However, some smoke and dry venison and beef but these aren't as common as pork etag.







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