Kalinga food is rice-based and meat-heavy. The defining dish is pinuneg — a black blood sausage made with rice, ginger, and pork, sliced and pan-fried. Pinikpikan (literally "the beaten one") is the local chicken stew, controversial elsewhere because the bird is beaten with a stick before slaughter to bring blood to the surface and darken the meat; it is the centrepiece of feast occasions. The simpler everyday version is inasin, salted and grilled pork or freshwater fish from the Chico.
For drinks, tapuy (rice wine) and basi (sugarcane wine) are made in most villages. The mountain coffee — small-batch arabica from the surrounding hills — is increasingly good and worth seeking out at the cafés in Tabuk.
In the small villages, food comes with whatever accommodation you arrange — homestays normally include three substantial meals.