From Sagada's iconic smoked pork to the fermented and sun-dried meats of Benguet, Bontoc, and Ifugao, the Cordilleras' diverse preservation traditions reveal a deeper story of Indigenous ingenuity, regional identity, and evolving gastronomy.
As climate change and migration threaten the centuries-old tradition, one Ifugao community continues to celebrate the harvest as an enduring act of resilience, gratitude, and cultural survival.