RESEARCH DATA:

The tangungu, a wooden meat container prevalent in Mountain Province, serves as a traditional method for preserving salted meat (inasin) through fermentation. This practice involves adding salt to pork and storing it in a gusi jar (clay pot). Such containers are among the oldest means of meat preservation. Sometimes referred to as kaob, they hold a unique significance during the chono festivities, where the feasting commences after cutting the rattan threads sealing the kaob (Reid, 1961, as cited by Prill-Brett, 2018).

REFERENCES:

Kohnen N. and Kohnen P. 1986. Igorot. Traditional Ways of Life and Healing Among Philippine Mountain Tribes. Translated by L. Nieroba and D. Winkler, 1st ed, Systemdruck Köln, Köln. Gmb II West Germany.

Prill-Brett, J. 2018. Chono: The Graded Feast of Merit among the Bontok. Feast of Merit Wealth, Status and feasting in the Luzon Cordillera, Museo Kordilyera,University of the Philippines Baguio,Baguio City, Philippines, pp. 59-92.