Ag Kiing - Basilio's Cordilleran Smoked Meat

29/07/2026

More than smoked pork. More than a product. This is heritage.

Every pack of Basilio's Kiniing carries the flavors and traditions of the Cordilleras, carefully smoked, patiently preserved, and crafted with the same passion that has been passed down through generations.

We're proud to showcase our heritage at WOFEX 2026. If you're at SMX, come visit us, discover the rich taste of authentic Cordilleran kiniing, and experience why every bite is a celebration of tradition.

See you at WOFEX 2026!

24/04/2026

Join us at the 7th Annual Mangan Taku Cordillera Food Fair and celebrate the rich flavors of the Cordillera.

If you’ve been craving authentic smoked meat, you can find Basilio’s Kiniing and Etag available at the booth of under Gypsy Restaurant by Chef Waya.

If you want to try something special, they are also serving Kiniing Ramen, a delicious twist that brings together traditional Cordilleran smoked meat and comforting ramen flavors.

Come experience Cordilleran food, support local producers, and discover the stories behind our food.

See you at the Mangan Taku Cordillera Food Fair.

10/04/2026

08/04/2026

Experience tradition, flavor, and craftsmanship in every bite

Long before refrigeration, kiniing was a way of life. Passed down from our ancestors, it was more than just food. It was knowledge, patience, and respect for every part of the tradition.

At Basilio’s Kiniing, we continue that story. Every cut, every cure, every slow process carries the same intention to preserve not just meat, but heritage. The rich, smoky flavor you taste reflects generations who have kept this craft alive.

We are proud and grateful to be part of the National Food Fair, a space that celebrates Filipino food, culture, and the people behind it. Even if we haven’t always been present in events like this, the tradition has never stopped.

📍 Visit us at SM Megamall — Level 5, Mega B, Megatrade Halls 1–3
📅 April 8–12, 2026
📍 Mandaluyong City

Come by, taste the story, and experience kiniing the way it has always been meant to be.

05/04/2026

Something exciting from the Cordilleras!

Introducing Cordilleran bloodless sausage.
Rich, smoky, and deeply savory, our Pinuneg is carefully made from pork and traditional spices, then slowly smoked to bring out its bold highland flavor.

A true flavor of the Cordilleran highlands, crafted with care and proudly shared from the mountains to the city.

✨ Catch us at the National Food Fair
📍 Mega Trade Hall 1–3, Level 5, Mega B
📍 SM Megamall, Mandaluyong
📅 April 8–12, 2026

Come visit our booth and discover authentic Cordilleran flavors
Kiniing • Etag • Pinuneg • Pinunnog

Support local farmers, traditional processors, and indigenous food heritage.

See you at the fair!

04/04/2026

18/03/2026

We’re Looking for Processor/Packer

Help us process and pack Basilio’s Kiniing.
✔ Students are welcome
✔ Flexible time
✔ Production is about once a week
✔ Processing usually takes around 3 days

Position:

Processor / Packer (2 slots)
Requirements:
• Willing to learn
• Clean and responsible
• With Health Certificate (for food handling)

Send your CV
[email protected]

25/12/2025

I started Basilio’s Kiniing not just to sell smoked meat, but to get it right. As a small-time kiniing crafter, every batch is a lesson, every process a responsibility.

When you buy 100 kilos of pork, you don’t end up selling 100 kilos of kiniing. After curing, drying, and smoking, you might get only 60 kilos. Sometimes 50. On harder days, even just 40 kilos. That weight loss isn’t a mistake, it’s the process. It’s moisture leaving, fat rendering, flavor developing, the type of pork you will process, and time doing its work. And it doesn’t happen in one step. Each stage demands attention, patience, and understanding of heat, smoke, wood, and timing.

You can’t rush it. You can’t shortcut it. From sourcing good pork, choosing the right wood, controlling the fire, and respecting how heat moves inside the smokehouse, you learn that kiniing is built layer by layer. Every process teaches you something new. And every mistake costs money, time, and raw material. That’s why every finished piece carries pressure. Pressure to make it worth the resources used. Pressure to make it worth the price.

So when you buy from Basilio’s Kiniing, you’re not just buying kiniing by the kilo. You’re buying something shaped by experience, intention, and respect for the craft. This isn’t mass-produced. This is carefully made, meant to be remembered.

Merry Christmas everyone!