Benguet Foods

The cuisine of the Benguet people is a reflection of their connection to the land and nature. Rooted in simplicity and sustainability, traditional Benguet dishes are made with fresh, locally sourced ingredients. A staple food is camote (sweet potato), which is often served alongside rice. Other staples include taro, yam, and native vegetables.

Etag

1. Kiniing

Kiniing is a traditional delicacy that is specific to the Cordillera region of the Philippines, particularly in the town of Kapangan in Benguet province.It is produced through a traditional means of preserving meat by smoking in the “pugon” or furnace that each household used to have one.

Pinikpikan

2. Pinikpikan

Pinikpikan is another well-known dish, prepared by carefully bruising the chicken before cooking it with salt and aromatic herbs. This traditional dish holds ceremonial significance and is deeply rooted in Benguet rituals.

Patupat

3. Pinuneg

Pinuneg is a traditional blood sausage from the Cordillera region. It is made using the pig's small intestine, which is stuffed with blood—either unseasoned or mixed with spices, other innards, or rice—and boiled until it solidifies.