Pasuquin is primarily a farming and fishing area and they top local produce is rice, onions and also garlic of which most is exported to Taiwan.
It is also known as the salt capital as much sea salt is processed locally. You will see many salt processors along the highway and stalls selling plastic bags of fresh made course sea salt, along with strings of onions and garlic.
Also you can buy a very good sugar cane vinegar and it’s like a young balsamic vinegar, and great for marinating fish or salads. Another roadside treat is fresh BBQ tuna from many vendors, rather tasty as well.
To make sea salt the local and clean sea water is pumped to a holding tank and held there for several hours. When the various sediments and impurities have settled the sea water is transferred to concrete evaporating pans.
The sea water filled pans are then heated by ovens directly underneath the pans. They used to use wood to do this but that’s now banned and they have resourcefully turned to rice by products such as dried husks, leaves and stalks.
The ovens heat the water overnight until only the pure white salt is left. The sea salt is then sprayed with iodine (required by law) and then prepared for sale. A 10 kg sack of sea salt is around P60.
You can visit Naglicuan which is the location of the Botanic Garden.
Of course in Poblacion 3 they call it Barangay Biscocho as the best tasting are found at a renowned bakery here, worth the stop.
Most biscocho which is made with stale leftover bread, however local biscocho is made using freshly baked bread, and specifically made to be toasted.
Unlike the normal biscocho, this biscocho is not sweet. It is rather uniue and is flavored with anise.
It is saaid that the recipe came from a now decesaed town man known as Timot Josue, who was reputedly trained in a Spanish style panaderias in colonial Manila.
The fact is that practically every bus, jeepney and private vehicle makes a stop at the Bakery, to buy biscocho.