Etag is a pork slab cured and preserved the traditional Igorot way - with salt and smoke. They add depth of flavor by aging the meat after curing and smoking or air-drying, sometimes for months!
This version of Etag by the Log Cabin is no different, except instead of aging it in open air, they age it inside a refrigerator where conditions are more controlled and food safety is ensured.
This fantastic chunk of meat is super tasty and savory. It's best used to add layers of flavor in stews and soups, adding saltiness and smokiness to salads, or topping pizza, infusing in carbonara, and even creating awesomely delicious fried rice.
It's thick-cut and vacuum-sealed in 450g packs.