Etag

Cordillera's very own etag meat.

A slab of etag meat from Cordillera. Photo by: Gene Dionglay

Etag is an indigenous air-dried salted slab of pork. It is cured in salt then smoked or air-dried under the sun. Most of the restaurants in Sagada use etag meat as pampalasa for their dishes.

A number of etag vendors can be found in front of the municipal hall every Saturday.

WHERE TO BUY:

Saturday Market,

Sagada Town Proper

PRICE:

P150.00 - small cut

P180.00 - medium cut

P250.00 - large cut

Tip:

You can store and keep it refrigerated for two months.

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