SAGADA, Mountain Province (PIA) — This town is not only known for its natural wonders and unique indigenous culture, it is also recognized for its local delicacy, the ‘etag’ or pork preserved in a traditional way.
In fact, the festival of Sagada was named after the etag, a representation of the rich culture and tradition of the municipality.
In 2011, the Sangguniang Bayan institutionalized the festival set every first week of February, identifying etag as a way of life of the people, and promoting local products of Sagada.
Etag maker Jeff Edward Doyayag shared that the etag they make is more than just a delicacy because it also represents their culture and identity.
(Etag maker Jeff Edward Doyayag shows how they process etag their way)
“Masyadong accessible na lahat ng kagamitan kung saan pwedeng mag-imbak pero iba pa rin ‘yung kinagisnan na pag-preserve kasi tatak ni’yo na bilang isang tribu na hindi dapat nawawala,” Doyayag said in an interview.
Doyayag said that he learned to make etag while he was young. Expanding their bakery business in 2019 during the pandemic, they entered the etag business.
“Etag ang isa sa number one na nakatulong sa ating paabante,” he said.
He said that he is very particular in preparing etag that it often takes three weeks to complete the process, from rubbing salt into the meat, putting it in a smoker, and then transferring it to the semi-smoker and dryer.
They use alnus or bagasse (sugarcane pulp) to smoke the meat, giving it a distinct flavor and aroma.
“Gusto kong at least mapalapit dun sa tunay na Sagada etag. Ang etag ng Sagada dapat is dry siya, ‘pag ini-slice, parang shiny, dry, wala ng juice ‘yung karne. Hindi man natin naaabot ang 100 percent na ganun, at least, well-cured, malapit sa tunay na panlasang Sagada talaga,” Doyayag shared.
He continues to train his children and niblings in making etag to ensure that it remains a cherished part of their heritage.
Etag can be used in various dishes like sisig, tinola, and pinikpikan, among others.
Doyayag said they are already producing etag pizza and they continue to explore other etag-infused delicacies. (DEG-PIA CAR)
