tapó

Tapé, also known as *tapa* or *tapas*, refers to a traditional dish from the Philippines made from dried and pounded meat, typically pork or beef. The process involves curing the meat, often with salt and other seasonings, then pounding it until it reaches a fibrous consistency. It is then usually dried further, either by sun-drying or a more controlled dehydration method, to preserve it. This results in a chewy, intensely flavored product that can be stored for extended periods.

The preparation of tapé is a historical method of food preservation, particularly in regions where refrigeration was not readily available. The curing and drying process not only extends its shelf life but also concentrates the flavors of the meat. Common seasonings include salt, garlic, soy sauce, and sometimes vinegar or other spices, depending on regional variations.

Tapé is a versatile ingredient and can be enjoyed in several ways. It is often fried until crispy and served as a breakfast dish, commonly accompanied by garlic fried rice and a fried egg, a popular Filipino meal known as *tapsilog*. It can also be used as a flavoring agent in other dishes or eaten as a snack. Different regions and households may have their own unique recipes and variations of tapé, contributing to its diverse culinary presence in the Philippines.