The Department of Agriculture-Cordillera (DA-CAR) recently joined the La Diyang Haven Agri-Tourism Farm in celebrating the third Kini-ing Festival from April 4 to 6, 2024.
With the theme “Creating Meaningful Connections through Holistic Empowerment,” this community-led festival aims to reinforce community bonds, exhibit cultural practices, and advocate for nature preservation.
“The main objective of this festival is to revive the ‘Binnadang’ spirit and the restoration of the environment. We also established this festival so that it will have a connection with the culture and tradition as an effort to save our indigenous practices,” explained Cristina Tolero, La Diyang Haven Administrator.
Tolero also emphasized that, as festivals serve as cultural exhibitions, they should not be commercialized, hence the absence of trade fairs in this festival.
According to John Tayaban, president of La Diyang, the festival was inaugurated on Jan. 28, 2021, when then Chief of BABRC Robert Domoguen encouraged the community to smoke their pigs that were vulnerable to the outbreak of African swine fever.
Since then, it has become a tradition for the farmers of La Diyang Haven to foster the importance of food preservation in the Cordilleran culture, sustainability, and slow-food movement.
Kini-ing is a traditionally preserved meat that undergoes smoking, hung above the fire in a traditional kitchen, locally referred to as “dalikan,” for three to four days.
Research Division OIC-Chief Nicasio Baucas commended the La Diyang Haven for the effort to sustain the festival for the third time. He said that the agency was glad to be a part of this undertaking and for choosing the BABRC to conduct the kick-off program.
“I assure a continuous partnership between La Diyang and DA-CAR to sustain this festival,” Mr. Baucas expressed.
Likewise, the OIC-Chief of the Baguio Animal Breeding and Research Center (BABRC) Dr. Ofelia Ducayag emphasized that this festival is not an ordinary activity but it is also a sharing of knowledge and experiences and good practices in food preservation through smoking.
Highlights of the 3-day festival included guided tours of La Diyang Haven farm, consultations with various agencies, and a culinary experience featuring a variety of dishes enhanced by the traditional smoked meat, including Kini-ing pizza. By Joven B. Peralta