Cordillera's very own etag meat.
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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