BULACAN’S DELIGHTFUL AND

TOOTHSOME DELICACY
INTRODUCTION
This information aims to promote Santa Maria, Bulacan
by showing the famous food of that town "chicharon"
and celebrating the chicharon festival they attract
tourists, the purpose of the festival is to study (award)
the manufacturers of chicharon and their contribution
to the economy, this literature shows the promotion of
their place and the culture of Bulaceños.
The province of Bulacan has a diverse culinary scene
that features indigenous delicacies such as pastillas,
ensaymada and burong isda. Bulacan is known for its
colorful festivals and parades such as the Singkaban
festival and its natural attraction Biak na Bato
National Park is also one of the famous destinations
because of its caves and beautiful rock formations.
This place also actively promotes ecotourism to encourage visitors to
appreciate the natural beauty of Bulacan. The church that is
Barasoain Church in Malolos City is famous in this area because it is
the birthplace of the 1st constitutional democracy in Asia. Bulacan is
also known for Marcelo H. Pillar, the grate propagandist. General
Gregorio Del Pilar the hero of tirad pass even in the field of art
Bulacan is known The legendary of poet Francisco "Balagtas" Baltazar
the musician Nicanor Abelardo known in the field of kundiman and
Guillermo tolentino famous sculpture. Bulacan is also known for its
natural resources such as marble limestone jewellery and others. It is
also known for its sweet and native delicacy and high-quality
products. This province is popularly known for historical sites like old
house churches and other religious attractions. This place is quiet and
perfect for vacation
INFORMATION ABOUT THE
PRODUCT
 Add a subheading

Santa Maria, Bulacan is a Chicharon Capital of the

Philippines, chicharon originated in the 1920s, and native
pig is usually used. Chicharon is made from pork belly that
is dried and fried in hot oil. Chicharon is made of pork skin
and a little fat. The chicharon festival is celebrated on
February 10 as a delicacy snack in the Bulacan area.
INFORMATION ABOUT THE
PLACE
The Chicharon came from the Spanish conquest and
brought this culture to Cebu, the area of the city Carcar
has the most vendors. The chicharon is not only made up
of pork. There are different types of chicharon, such as
chicken skin, pork stew, or chicken intestines. The area is
also known for delicious pasalubong such as pastillas,
yema, polvoron, letchon, and the Bulacan style
ensaymada. Canva Sans
Canva Sans
PROCESS OF COOKING
Obet Chicharon began in the 1970s with 2-3 people. In
1986, Mr. Obet Halili took over. The branch in Santa Maria,
Bulacan, fulfils retail orders. The cooking process includes
soaking pork skin in hot salted water for 30 mins, baking at
300°F for 3 hours, cooling, and frying in hot oil.
 PORK CHICHARON (PORK RIND CRACKLINGS)
INGREDIENTS:
1 KILO PORK SKIN WITH SOME FAT AND MEAT
STILL INTACT
1 TBSP. ROCK SALT
1 TSP. GROUND BLACK PEPPER
WATER FOR BOILING THE SKIN
COOKING OIL FOR FRYING