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Cooking pinikpikan, shown here is a duck quickly scorched with fire to burn out the remaining feathers.

Pinikpikan is a dish from the mountains of the Cordillera region in the Philippines.[1] Pinikpikan comes from the Ilocano word, pikpi, which loosely means to hit repeatedly.[2]

It is prepared by beating a live chicken with a stick prior to cooking. The beating bruises the chicken's flesh, bringing blood to its surface, which is said to improve the flavour after cooking.[1] The act of beating the chicken, while done in preparation of the dish, violates the Philippine Animal Welfare Act 1998,[3] which includes the following provision:

It shall be unlawful for any person to torture any animal, to neglect to provide adequate care, sustenance or shelter, or maltreat any animal or to subject any dog or horse to dogfights or horsefights, kill or cause or procure to be tortured or deprived of adequate care, sustenance or shelter, or maltreat or use the same in research or experiments not expressly authorized by the Committee on Animal Welfare.[4]

See also[edit]


  1. ^ a b The Ritual Preparation of the Pinikpikan,
  2. ^ "The Brutal, Bloody Story Behind Pinikpikan". 11 January 2015.
  3. ^ "Republic Act No. 10631". Official Gazette. Retrieved May 19, 2016.
  4. ^ "The Animal Welfare Act 1998". Retrieved 2008-03-24. In all the above mentioned cases, including those of cattle, pigs, goats, sheep, poultry, rabbits, carabaos, horses, deer and crocodiles the killing of the animals shall be done through humane procedures at all times.