WE SMOKED A WHOLE NATIVE PIG IN APAYAO!

Sinapan is a traditional Isnag method of preserving meat that's been caught, usually through hunting in the forest. Centuries ago, refrigeration did not exist - so locals had to smoke meat instead to keep it for as long as 3 months.

We travel to the Paco Valley for this, a forested part of Kabugao in Apayao.

First, they flame-grill the whole pig over the fire for better flavour, while scraping off the top layer of skin.

Then, the pig is butchered - a process which takes hours.

The liver, heart, fat and intestines are removed and cooked in bamboo using a process called "sinursur" (grinding - especially the chili) or "pinalatan" (boiling the intestines with chili and pomelo leaves).

We'll also grill some of the meat for lunch - it can be eaten medium rare, just seasoned with salt and lemon!

Smoking the meat is simple - a wood fire kept going for 2-3 days. Smoked under banana leaves, the end result is just sublime!


A big thanks to Apayao Travel & Tours (  / apayaotravels  ) and Kabugao LGU for organising this!

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