Cebu is home to a number of delicacies that have tickled the taste buds of Cebuanos for generations. One sinful yet scrumptious delicacy found in the City of Carcar is the Chicharon. It is best eaten with spiced vinegar or it can be eaten with rice for a regular meal. Chicharon is made of pork rind that is boiled in water with spices and salt before it is cooked in hot oil. The Chicharon-making industry in Carcar supposedly started in the 1900s when a couple started selling the delicacy after they discovered the delectable taste offered by pork rind boiled in oil.
The danggit is another popular Cebuano delicacy visitors bring home with them. This small dried fish can be eaten at any time of the day, but it is usually eaten during breakfast paired with rice and sliced tomatoes. Some visitors even buy in bulk to give as gifts to their loved ones back home.
Danggit is a thin kind of salted dried fish that is also referred to as rabbitfish or spinefoot fish in English. It’s coined by many as a “poor man’s food”, but truth is lots of rich people, whether local or foreigner, also crave for such a delicacy.
Cebu mangoes are sweet, fleshy and juicy. They are great eaten raw and on its own. Fresh Mangoes also may be used in desserts, drinks and processed as dried mangoes, mango nectar and mango juice. Cebu is famous for its dried mango and processed mango-based products, which are exported to numerous countries around the world.
The word lechonrefers to a suckling pig that is roasted. The process of cooking the lechon involves the whole pig that has been impaled in a bamboo branch and being slowly roasted over charcoal. The roasted pig is often cooked during national festivities or fiestas, birthdays, weddings, family reunions, and other special occasions.