Sagada Etag (500g) Hill Station Baguio

Sagada Etag (500g) Hill Station Baguio

₱899.00Price

Etag is the general term used in Cordillera about the native’s traditional way of preserving pork.

 

A slab of a big slice of pork is cured in salt for about a week (or longer) then air-dried under the sun or smoked for several weeks (even months), or both.

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