Descriptive sensory analysis was implemented to characterize 24- and 36-h smoked samples of pork delicacies (kinuday) native to the Ibaloy indigenous people in the Cordillera, Philippines. Twenty-four (24) English lexicons and their corresponding local terms were generated by eight trained panelists to describe kinuday samples. Characteristics of samples smoked for 24- and 36-h smoking duration in terms of color, texture, visual dryness, aroma, saltiness, and smoky flavor were compared. Smoking duration modifies the organoleptic characteristics of kinuday – particularly its uncooked outer skin and lean color, the cooked inner lean color, saltiness, and smoky flavor. When color is analyzed objectively, the color of skin, fat, and lean considering smoking duration as a factor is very distinct, distinct, and with a slight difference, respectively.