🧂 The Magic of Salt in Meat Preservation! 🍖 Ever wondered how salt keeps your favorite meats fresh longer? It’s not just for flavor—salt is a preservation powerhouse. Osmosis Action: Salt pulls moisture from the meat, making it less hospitable for microorganisms. Bacteria Blocker: It directly halts bacteria growth and tweaks the meat’s pH level for added safety. Flavor & Firmness: Beyond safety, salt boosts taste and texture. 🌟 Picking Your Salt Choice matters:| Table Salt: Easy to find, but

Etag is the traditional method of preserving pork in the Cordillera region. It involves curing a large pork slice in salt for a week or more, followed by air-drying or smoking for weeks or even months. The preferred wood for smoking is alnos, which imparts a pleasant smoky flavor, but guava wood and leaves can be used as substitutes. The longer the curing and drying, the tastier and pricier the etag becomes. Etag may have a foul odor and maggots due to fly exposure, but it's safe to eat after ri