Antong Falls | Things to do in Sison-Pangasinan
|Open:||6am - 4:30pm|
|Address:||Brgy. Inmalog, Sison, Pangasinan|
This internationally-renowned company was founded in 1970, tracing its roots to more than two generations of craftsmen, artisans, and blacksmiths. Their factory is located in a residential area, non-descript and unassuming, with only the sound of metal being forged indicating that it's a sword factory and not just a garage. Inside, you can see artisans at work, and watch how a sword actually gets made. The company gives a special focus on the rich history of weaponry, which is why they are very particular with being hisorically accurate--whether it's a katana from Japan they're replicating, or a Viking sword from the Medieval times, they make sure that they get every detail right. The family-owned business also gives back by providing employment opportunities to their community, especially to out-of-school youth and people with disabilities. Want a sword of your own? The cheapest is around P3000, while a katana costs around P8000.
Neneng Cutlery is a family-owned business that makes replicas of historical weapons and Hollywood-inspired swords. Their showroom in Pozorrubio displays replicas of a variety of well-known swords such as the Excalibur of King Arthur, the katana from the movie The Last Samurai, and William Wallace's sword from the movie Braveheart. A larger-than-life 16-feet medieval sword, which has been part of several parades and trade expositions, can be seen in their showroom. Want to have your favorite sword replicated? A 4-feet sword costs around P5000, while longer swords cost around P9000.
Sinakob is a famous dessert in Pangasinan, sometimes called panotcha or molasses. Free from preservatives or additives, the delicacy is made entirely from sugarcane juice. Families in Pozorrubio have made this their source of livelihood, and it is good to know that sinakob-making is being passed on to younger generations. The process is tedious, but entirely waste-free. After sugarcane juice has been extracted, they are poured into a vat to boil. The bagasse is used as firewood to boil the juice, and one worker makes sure the firewood is sufficient. Another worker mixes the boiled sugarcane juice, which becomes caramelized. There is a certain technique to mixing it seamlessly with a bamboo rod, and only an expert sinakob maker can do it with flair. The hot concoction is then poured into half shells of coconuts to cool and harden. It is not easy labor, but you can see the dedication these workers have for their craft.
Where to stay
Unwind and get close to nature at this resort in Sison, Pangasinan. This place invites you to take a breather away from the hustle and bustle of the city, while still offering you the basic amenities you need. Whether you’re looking for a new adventure, in a new town or a quiet respite from your busy schedule, this relaxing getaway has you covered.
Getting there and around
Brgy. Inmalog, Sison, PangasinanGet directions