Pampanga Economy

Farming and fishing are the two main industries of the province. Major products include rice, corn, sugar cane, and tilapia. In addition to farming and fishing, the province also supports a thriving cottage industries that specializes in wood carving, furniture-making, guitars, and handicrafts. Every year during the Christmas season, the province of Pampanga becomes the center of a thriving industry centered on handcrafted lighted lanterns called “parols” that displays a kaleidoscope of light and color. Other industries include its indigenous casket industry and the manufacturing of all Purpose Vehicles present in the Municipality of Sto. Tomas.

The province is famous for its culinary industry. Kapampangans are well known for their culinary expertise. Well known food products range from the ordinary to the exotic. Pampanga's Best and Mekeni Food are among the better known meat brands of the country producing Kapampangan favorites such as pork and chicken tocinos, beef tapa, hot dogs, and longanizas (Philippines-style sausages and cured meats.)

Specialty foods such as the murcon (ground meat stuffed in fish), embutido (ground pork roll), kare-kare (pork or beef cooked in peanut butter), sisig baboy (a spicy pork dish best served with beer), lechon (roasted pig) and its sarsa (sauce), are popular specialty foods in the region. The more exotic betute tugak (stuffed frog), kamaru (mole crickets) cooked ala adobo, bulanglang (pork cooked in guava juice), lechon kawali, and bringhe (a green sticky rice dish like paella) are a mainstay in Kapampangan feasts. Native sweets and delicacies like pastillas, turonnes de casoy, buro, are the most sought after by Filipinos including a growing number of tourists who enjoy authentic Kapampangan cuisine.

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Southern Philippine Cuisine

In Mindanao, the southern part of Palawan island, Sulu and Tawi-Tawi, dishes are richly flavored with the spices common to Southeast Asia: turmeric, coriander, lemon grass, cumin, and chillies — ingredients not commonly used in the rest of Filipino cooking. Being free from Hispanicization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago has much in common with the rich and spicy Malay cuisines of Malaysia and Brunei, as well as Indonesian and Thai cuisines.

More details at Southern Philippine Cuisine

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