Pinuneg is a Filipino blood sausage originating from the Igorots. It is made with pig's blood (sometimes cow's or carabao's blood), minced pork fat, salt, red onions, ginger, and garlic stuffed into a casing made from pig's small intestine. It is traditionally prepared during pig sacrifice ceremonies.[1][2][3][4][5]
| Course | Blood sausage |
|---|---|
| Place of origin | Philippines |
| Region or state | Cordillera highlands |
| Main ingredients | pork blood |
References
edit- ^ "Baguio eats: Head to this restaurant for a literal taste of blood". ABS-CBN News. Retrieved 25 March 2019.
- ^ "Food: Meat - Pinuneg". Dalikan. Retrieved 25 March 2019.
- ^ "Things to do in Baguio after Summer (Part 1 of 3) : Spotlight on Cafe Yagam". Eats in Baguio. Retrieved 25 March 2019.
- ^ Quitasol, Kimberlie. "Mountain food high". Philippine Daily Inquirer. Retrieved 25 March 2019.
- ^ Tumilang, Lorma. "What's on the menu? Cañao with watwat and pinuneg". Baguio Midland Courier. Retrieved 25 March 2019.