Kinuday: the Ibaloi Bacon

My trip the public market in Vigan to buy bagnet inspired me in 2010 to promote the traditionally prepared Kinuday (also called ki-ing, kini-ing) of the Ibalois. 

My dad used to make these at our backyard. Kinuday is a way of meat preservation among the Ibalois in the olden times. Meat is hung on the ceiling of the dirty kitchen or just above where they cook food and it is preserved by the smoke produced from the firewood.

The first time I tasted Kinuday, I loved it! It is similar to smoked bacon. You can can fry the Kinuday with chopsuey or add it to pinikpikan (another menu from the Cordilleras). 

As a way of preserving and promoting our Ibaloi tradition for food preservation, we made research in how Kinuday is done. We are now making our Kinuday from our backyard that we used to outsource from a municipality in Benguet. We devised a way of making Kinuday in such a way that it would not be exposed to flies or open air while it is being smoked... with that... we are re-introducing Ygolottes' Kinuday: http://ygolottes.weebly.com/kinuday.html--- you'll love it to the bones ;-)

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