What is KINUDAY?
Kinuday is a local term in Benguet for their traditional smoked meat. The process of smoking the meat has long been practiced by the Ibaloi families in the province. There is no standard as to how long the meat should be smoked and how it should be smoked. Families who have been making kinuday for their own consumption have different strategies in making their own version of smoked bacon.
Ygolottes' KINUDAY... your home made smoked Etag
1 kg P450.00
1/2 kg P250.00
1/4 kg P150.00
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1/2 kg P250.00
1/4 kg P150.00
Scroll down to place your order.
In Benguet State University, there is an ongoing research in standardizing the production of "ETAG". Etag is a general term for the preservation of meat in the Cordillera Administrative Region (CAR). According to the research, there are different kinds of etag: sun dried and smoked. The Sun dried etag is rubbed with salt before it is exposed to sunlight . It is in a container to avoid flies, while the smoked etag is placed in a chamber where smoke is produced.