Known as the pride of Vigan, Vigan longganisa is a garlicky, tangy native sausage that embodies the authentic flavors of Ilocano cuisine.

What makes it special is its traditional preparation — seasoned with garlic, vinegar, and native spices, then hand-stuffed into natural casings by skilled local makers.

Unlike commercial sausages, Vigan longganisa has a distinct sour and savory taste, making it perfect for breakfast, lunch, or as a special pasalubong. 

Where to find it:

• Vigan Public Market, Vigan City

• Food stalls near Calle Crisologo

 Tip: Best enjoyed freshly cooked and paired with sukang Iloko 

The Ilocos empanada is one of the most famous Ilocano street foods, known for its crispy orange shell and flavorful filling.

It is stuffed with a mixture of shredded green papaya, egg, and the iconic Vigan longganisa, then fried to golden perfection.

Each bite delivers a satisfying crunch followed by a burst of savory goodness, making it a must-try for anyone visiting the province. 

Where to find it:

• Empanadahan sa Vigan (near Plaza Burgos)

• Stalls along Calle Crisologo

• Local night markets during festivals

 Tip: Best eaten fresh from the fryer with sukang Iloko for dipping! 

Calamay is a sweet, sticky rice delicacy made with glutinous rice, coconut milk, and brown sugar, wrapped carefully in banana leaves or coconut shells.

This traditional treat is a symbol of celebration, often prepared during fiestas, family gatherings, and special occasions across Ilocos Sur.

Its rich, creamy texture and sweet aroma make it a favorite among locals and visitors alike. 

Where to find it:

• Local markets and roadside stalls in Bantay, Vigan, and Candon

• Pop-up booths during fiestas and the Kannawidan Festival

• Selected pasalubong centers

 Tip: Fresh calamay is best consumed the same day — warm and soft. 

Sukang Iloko is a native sugarcane vinegar that has been a staple in Ilocano kitchens for centuries.

It is carefully fermented using traditional methods, giving it a bold, tangy, and slightly sweet flavor that elevates any dish.

From dipping sauces to marinating meat, sukang Iloko is essential for cooking authentic Ilocano recipes like pinakbet and dinakdakan. 

Where to find it:

• Vigan Public Market and local sari-sari stores

• Specialty shops in Bantay and Santa

• Various souvenir shops near Calle Crisologo

 Tip: Look for products made by local vinegar makers for authentic flavor. 

Ilocos Bagnet is a traditional Ilocano delicacy made from pork belly that is boiled, air-dried, and deep-fried to achieve its signature golden, crispy skin and tender, flavorful meat. This careful, multi-step process takes time and patience, reflecting the skill and dedication of local cooks who have passed down this technique through generations.

The pork is first simmered in spices and salt, allowing the flavors to seep deep into the meat. It is then air-dried under the sun to remove excess moisture before being deep-fried twice, creating that iconic crunch loved by many Filipinos. 

Where to find it:

• Vigan Public Market (bagnet stalls and pasalubong section)

• Calle Crisologo food stalls and restaurants

• Bagnet stands during local festivals such as Kannawidan Festival

 Tip: Look for freshly fried bagnet with a firm, crispy skin and little oil. 

Ilocos Kornick is a classic Ilocano snack made from carefully selected corn kernels that are boiled, sun-dried, and deep-fried until perfectly crunchy. Lightly seasoned with salt or garlic, it offers a simple yet irresistible flavor that has been loved by generations.

This snack reflects the creativity and hard work of local farmers, who make the most of their harvest by turning corn into a product that can be enjoyed anytime, anywhere. Kornick is often enjoyed as a merienda, pulutan, or a travel snack, making it a staple in many Filipino homes. 

Where to find it:

Pasalubong centers along Calle Crisologo

Vigan Public Market (dry goods section)

Local mini stalls near bus terminals and tourist areas

Candon City Trade Center

 Tip: For the best flavor, try freshly packed garlic kornick made by local producers. 

The highlands of Ilocos Sur, especially in towns like Sigay and Suyo, produce aromatic, high-quality coffee beans grown in cool climates and fertile soil.

Local farmers carefully cultivate and harvest the beans, ensuring that every cup of coffee is rich in flavor and full of heritage. 

Where to find it:

• Sigay Coffee Farms (direct from farmers)

• Vigan Public Market (coffee section)

• Pasalubong centers and local cafes in Vigan

 Tip: Try buying beans or ground coffee and ask farmers about their process — they love sharing their stories. 

Ilocos Sur is home to various locally grown herbs and plants that are used to create natural teas and wellness blends.

These herbal teas, often made from lemongrass, ginger, pandan, and other native plants, are prepared using traditional methods that preserve their natural health benefits.

Drinking these teas connects people to age-old Ilocano healing practices while supporting local herb growers and small-scale producers. 

Where to find it:

Local markets and organic stalls in Vigan

Small farmers’ booths during pop-up markets

Selected pasalubong stores along Calle Crisologo

 Tip: Ask vendors about the herbs used and their traditional uses — each blend has a story.