|
PHOTO
OF THE WEEK
Sagada Ham
Squatting before several
baskets of etag are three men in their native Bontoc costume.
Around them are several others in ordinary clothes, but many of them
wearing the traditional Igorot headdress. This is a feast photographed in
Sagada, Mt. Province (about 300 kms. north of Manila), and on occasions
like this etag is a much-sought delicacy.
Etag is the
Mountain Province variant of innasin, for which the Igorots of the
Cordillera highlands are famous. Dubbed by foreigners as “Igorot ham,” it
is made by smoking pork rubbed with generous amounts of salt. Smoking is
done repeatedly for at least 30 minutes or a maximum of three hours a day
for at least two weeks. The meat is then stored, usually in clay jars.
Photo by Oliver Garcia
/ Bulatlat
BACK TO TOP ■
COMMENT
© 2004 Bulatlat
■ Alipato Publications Permission is granted to reprint or redistribute this article, provided its author/s and Bulatlat are properly credited and notified. |
