Kinuday is a smoked meat that originated from the indigenous “Canao” ritual in the Cordilleras. The celebration includes praying over livestock as an offering through the blessing of a high priest. The practice has been around even during the precolonial period in the Philippines and has taught the people to find ways to preserve the leftover meat through the traditional methods of smoking and sun drying the meat. Hence, the process of making Kinuday was born.
Fast forward to today, we are walking the busy streets of Baguio with Ian Bernadez of Smoink who has been making Kinuday for over eight years. He is also a regular supplier of restaurants in Baguio such as Chef Miko Dy’s Bistro Lokal. Watch the entire video to learn more about how this bacon-like slab of meat is made and the endless possibilities that you can use it on your next recipe!
Special thanks to:
Ian Bernadez, Smoink (for orders, contact +639179247290)
Attiw Gulian, Shiraz Smokehaus
Chef Miko Dy, Bistro Lokal
307 Magsaysay Ave, Baguio, Benguet, Philippines
Watch the full video here: https://www.youtube.com/watch?v=u3lVuOqvxQo
