Comments on: And We Eat Pig

By: Karen

Karen — Mon, 31 Dec 2007 04:58:38 +0000

Thanks, Jean! I hope to return to Borneo, particularly the Kelabit Highlands, sometime soon. We found Bario and the surrounding area entirely fascinating… and beautiful.

By: Jean

Jean — Sun, 30 Dec 2007 11:02:40 +0000

I am one of the largest ethnic group originally from Borneo island(Kuching) currently in Switzerland studying international tourism and events.Fyi,my boyfriend is half-Kelabit.it’s surprising to me that i happen to stumble upon the word “Kelabit highland” which is Bario in this blog.what a small world indeed.anyways,the pig is called “Labo baka” in Kelabit meaning wildboar.It is one of the most important meal to them.I wish i can visit Bario when i get back home.I really appreciate your writing.it’s AWESOME.

By: Jose

Jose — Tue, 04 Sep 2007 09:30:57 +0000

In Spain, pigs Iberic pigs have a high value because they move a big market of Iberic products that are selled all around the world.

By: ramblingspoon.com || Karen Coates

ramblingspoon.com || Karen Coates — Sat, 17 Mar 2007 15:34:58 +0000

[...] Remember the pig chase? If you’ve been a reader here for a while, you may recall the story of a wild-boar hunt in the Kelabit Highlands of Sarawak. This wasn’t the entire story. What I didn’t tell you at the time was the reason that prompted our presence in these forests: ancient burial sites. Dozens of megaliths, burial jars and other archaeological treasures are scattered throughout the Kelabit jungles. These sites have never been studied by archaeologists (yet), and the Kelabit people are struggling to save a heritage they know little about. Many of these highland forests are slated for logging. Locals worry they may lose the keys to their past. [...]

By: Jose SÃ¡nchez

Jose SÃ¡nchez — Mon, 26 Feb 2007 09:50:22 +0000

Talking about raising pigs and so... you might have already heard about spanish ham. In Spain there is a large culture of dry cured ham. The best of Spain's ham comes from iberian race hogs that are raised in the wild, in south-western Spain special habitats called "dehesas". There they feed mostly of acorns and grasses. The curing and drying process usually takes at least 24 months. In Spain, this kind of ham is regardaded as one of our culinary treasures. Of course, these delicacies come at a price...

By: Karen

Karen — Fri, 15 Sep 2006 02:32:34 +0000

Tony isn’t a laugher. He’s very shy and quiet. But Sylvester is quite jovial and there were plenty of light-hearted and interesting moments — when the dog fell into the water, when we drank water from bamboo, when we discovered dozens of furry fist-sized spiders hanging from the rafters of a small camp house where we ate lunch. And of course, at the barbecue afterward when all the guys sat around eating pork, listening to Eye of the Tiger, expounding on the wonders of American music.

By: Eddie Lin

Eddie Lin — Thu, 14 Sep 2006 16:44:22 +0000

A wonderful and honest piece. I couldn’t ask for anything more from this story. Great photos too. Your guides look very serious. Were there any light hearted moments or times when you all laughed together?

By: SamanthaF

SamanthaF — Thu, 07 Sep 2006 20:43:33 +0000

Came here via Chez Pim.

Beautiful piece.

By: umami

umami — Fri, 01 Sep 2006 02:46:12 +0000

When I was younger and studying in a Catholic boarding school in Singapore, occasionally the nuns would be given a whole pig. The sisters would butcher the meat near the laundry area- I suppose because it has a lot of space and is close to the taps- but the incongruity of the scene, nuns in grey habits wielding sharp knives and distributing bloody hunks of fresh meat in matter of fact fashion, still stays fresh in my memory.

BTW, drop by here by way of Chez Pim’s recommendation.

By: ramblingspoon.com || Author Karen Coates

ramblingspoon.com || Author Karen Coates — Sat, 19 Aug 2006 16:59:40 +0000

[...] “If you get lost in the jungle, you must find clean water from the bamboo,” our guide, Sylvester, tells us. [...]