meat
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.
Meet the members of the Filipino meatloaf-verse, from Embutido to Bola Catalana
Chef Stephan Duhesme’s latest Makati concept proves casual food can be just as ambitious as fine dining.
Though still not as highly preferred like pork or chicken, sheep meat is gradually finding its way to many Filipino dining tables.