About Us

About Kiangan

Nestled in the province of Ifugao, Philippines, Kiangan stands as the oldest town in Ifugao, rich in history, culture, and natural beauty. Known for its deep-rooted traditions and breathtaking landscapes, Kiangan offers visitors a glimpse into the vibrant heritage of the Ifugao people

Kiangan' Cultural Heritage

Kiangan is home to the indigenous Ifugao people, whose unique customs and traditions have been preserved for generations. One of its most remarkable cultural treasures is the Hudhud chants, an ancient oral tradition recognized by UNESCO as an Intangible Cultural Heritage of Humanity. These chants, sung during rice harvests and special occasions, reflect the values and stories of the Ifugao people.

Tuwali women in Kiangan are celebrated for their weaving skills and preservation of oral traditions like the Hudhud chants. They play a key role in maintaining cultural heritage and sustainable farming practices on the iconic rice terraces.

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Historical Importance

The Kiangan War Memorial Shrine honors a key moment in Philippine history—the 1945 surrender of General Tomoyuki Yamashita, which marked the conclusion of World War II in the country. It serves as a symbol of the sacrifices and bravery of soldiers who fought for freedom.

The Nagacadan Rice Terraces stand as a testament to 2,000-year-old agricultural ingenuity of the ifugao people, showcasing their sustainable farming techniques and harmonious relationship with nature. These terraces are part of the UNESCO World Heritage site "Rice Terraces of the Philippine Cordilleras," reflecting the cultural legacy and engineering brilliance of the Ifugaos.

Kiangan's Local Delicacies

Pinuneg

Pinuneg is a traditional Ifugao blood sausage made from pig's blood, meat, and spices, reflecting the region's unique culinary heritage.

Baya

Baya is a traditional Ifugao rice wine, crafted from fermented glutinous rice and enjoyed during celebrations and rituals.

Pinindang

Pinindang is a traditional Ifugao smoked pork, prepared through a careful smoking process that enhances its flavor and extends its shelf life.

Hinanglag

Hinanglag is a traditional Ifugao method of preserving meat, where it is cooked for at least 12 hours to extract its oil. This meticulous process enhances the meat’s flavor while ensuring a longer shelf life.

Etag

Etag is a traditional Ifugao delicacy made by salting and curing pork, then air-drying or smoking it to preserve its flavor. Known for its distinctive taste and aroma, etag is a vital ingredient in local dishes and a symbol of the community's culinary heritage.

Kukub

Kukub is a traditional Ifugao delicacy made from young, tender taro leaves, cooked with native spices and ingredients. This simple yet flavorful dish reflects the Ifugao people's resourceful and plant-based culinary traditions.