Abstract. Kinuday is a smoked meat delicacy originating among the Ibaloy people of Benguet Province in the Philippines. It represents an intersection of culture, sustainability, and food processing that sets it apart from other smoked meat delicacies. This paper synthesizes literature from the Philippines and abroad on the traditional practice of smoked meat smoking and its importance in food safety, quality, indigenous knowledge, sustainability, and business. The study identifies three important knowledge gaps in the existing literature, including the lack of research on indigenous business, the limited incorporation into home economics curricula, and the absence of culturally responsive frameworks for food safety. This study highlights the significance of Kinuday in education, policy-making, and sustainable food processing.