Etag Exotic Food

Etag is an exotic pork food of locals in the upland cordilleras distinct with its strong smoky flavor.

Etag exotic food. In fact this patent pending meat delicacy has a festival named after it. Escargots are land snails that are served as entrees in some european countries like spain portugal france. Etag is the general term used in cordillera about the native s traditional way or preserving pork. An ancient practice of preserving.

After about 24 hours pulverized white rice and an ample amount of clean water are mixed with the salted crabs. Etag is prepared by salting the pork and curing it either by smoking or storing in earthen jars for several weeks. Native pork that is cured by either smoking or storing in earthen jars for weeks binurong baboy yuck factor. This list excludes the better known exotic foods like maggots larvae cheese snakes fried crickets and other edible bugs.

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. After rubbing salt generously on the best parts of a newly butchered pig curing of the meat is done either by drying it under the sun or by being smoked continously until the meat is properly dehydrated while hanging on a clothesline. An ancient practice of preserving food curing meat with salt starts the process of turning a slab of pork into the unexpectedly addictive etag. Etag is an exotic pork food of locals in the upland cordilleras distinct with its strong smoky flavor.

24 7 hotlines to call in 2020. Here are the top 10 most exotic dishes from around the world. Tengba is fermented rice paste and freshwater crab the kankana eys call this crab gaki. Province special cordillera mountain ham.

Using bare hands a generous amount of rock salt is applied on all surface of the meat.