: Made in Cebu
) is a collective term for various products that are distinctly Cebuano
The list below is divided into two parts: food and non-food products. Extended descriptions are given where the information is too little to put in an article by itself, while links to existing articles for more documented products are provided. The Cebuano town where each product originate is also indicated.
- Ampao (Carcar) is a variety of rice cake.
- Bibingka is a variety of rice cake popular in all towns of Cebu. The preferred rice to use is Ganador. The coconut milk (tuno) is preferably from mature coconut which is ungol nga lahing (as contrasted to laya). The coconut milk is heated (but not allowed to boil), and the ground rice and refined sugar is mixed in. The mixture is stirred until it is smooth. The mixture is then allowed to cool. Yeast is added and it is allowed to grow for the next two hours. The mixture is poured into a mold one by one and baked in a hurnohan, an oven with burning coals above and below it. Special cakes can be prepared by mixing young coconut meat, egg yolk, or milk.
- Budbod kabog (Catmon)
- Bocarillo (Carcar) is made of soft young coconut meat (butong) mixed with white sugar and milk. The mixture is heated over a fire for more than an hour. Paste coloring is added later. The mixture is formed while it is still very hot.
- Chicharon (Carcar)
- Lechón (Talisay City)
- Dried mangsi fish or bulad malalangsi is a popular product of Barangay Tangke, Talisay City.
- Masareal (Mandaue City) is a mixture of peanuts and refined sugar. The product has a shelf life of seven days, and thus not fit for exporting using nonspecialized handling.
- Masi (Liloan) is a mixture of peanuts, recooked brown sugar, and bugas pilit and bugas humay (in a one-to-one proportion). The peanuts are roasted in a special oven until they are already brown. They are then ground and mixed with sugar in a 4:2 proportion. The bugas is boiled until it floats. The coconut milk is knead with a bamboo rolling pin.
- Puso (hanging rice) is also a distinctive Cebuano food product.
- Pinatapi (Catmon) is a mixture of one glass of water, one glass of ground peanuts, 1.5 cups of white sugar, and two tablespoons of lemon juice stirred over a fire until it is syruppy.
- Pintos (Bogo) is corn mix wrapped in a corn husk. For this product, only young corn is picked, shucked and cut off at the base. The husk or pakpak is kept as wrapper. The kernels are scraped and poured into a grinder, though in earlier days grinding was done manually. The ground corn kernels is mixed with margarine, evaporated milk, and sugar; for special pintos cheese or young coconut meat is included. The mixture is then wrapped in husk and boiled for about 40 minutes.
- Rosquillos (Liloan) are cookies in the shape of a ring, the favorite sinugatan of Cebuano balik bayans in the U.S. The mix that gives the rosquillo its distinctive flavor is a trade secret. The name is reputedly given by Sergio Osmeña Sr. after the Spanish rosca, meaning ring.
- Tagaktak (Mandaue City) is prepared the same way as bibingka (see above) but no yeast is used. The coconut milk is also diluted with water. What makes the tagaktak stringy is the use of a bagol or coconut shell with holes, into which the mixture is poured.
- Torta (Argao) is a mixture of egg yolk and tuba lasts long because of its tuba leavening. The smell is caused by pig's lard. Margarine, milk and sugar is also part of the mixture.
- Blacksmithing is an industry in Basak-Pardo, one of the larger barangays of the city of Cebu. Pinuti (long knife), galab (sickle), sundang (chopper), lampas (a very long knife used for finishing jobs in a farm), guna (weeder), sanggot (sickle for gathering tuba), sanggot-gab (sanggot and galab combination), tigib (chisel), piko (pick), maso (a large hammer) and metal-fence points like bangkaw and pensil are some of the products of this blacksmithing industry.
- Argao, Cebu is known for its hablon (towels) especially in barangay Tulic.
- Lamp shades made of shellcraft are distinctive products which can be found in front of the Lapulapu monument in Mactan Island. These are made from sigay shells. The products are said to be in their natural color, but the purple color of some shells are known to be a result of dipping black shells in muriatic acid.
- Sistas (guitars) are made in Lapu-Lapu City. The guitar industry in Lapulapu City started when the Spanish friars assigned to Cebu needed to repair the guitars they use in the masses or wanted new ones. Instead of waiting for the guitars to arrive from Mexico, they commissioned townspeople of then Opon. Nowadays Lapulapu City is well-known for its quality guitars. Prices range from PHP 1,800 for a guitar made of local lawaan or nangka to PHP 80,000 for a guitar made of imported rosewood. The best local wood used is kamagong. The wood is air-dried for five days to prevent warping in cold countries. Then the different parts are cut - neck, back, sides, and sounding board, shaped to fit a pattern and fastened to a mold. A strip of wood called ligason is bent for the side parts to be glued to it. The parts are then glued together for four hours. Then they are varnished and strings are put. There are two designs available: folk and classical. An ordinary guitar takes a week to make.
- Carcar is also known for its shoes.
- Minglanilla is the traditional seat of the textile and embroidery industry of Cebu. Their products includes sotana, a vestment used by altar boys.