In Barangay Bantayan, the Bagisen Festival is a much-anticipated event that celebrates a unique delicacy rooted deeply in Pangasinan culture — the Bagisen or Kaleskes, which translates to "internal organs."

The barangay aims to establish itself as the "Bagisen Capital" of the Philippines.

Bagisen is a dish made particularly from the meat and blood of carabaos. This dish is also referred to as Dinuguan Kalabaw.

It is different from the Ilocano dish ‘sinanglaw,’ as it is prepared without ginger and is simmered with garlic and onions, instead.

The flavor of Bagisen is balanced by the addition of vinegar.

"Yung iba, kanya-kanyang inilalagay na pampaasim, 'yung iba, naglalagay ng kamias, 'yung iba suka [at] may idinadagdag pa na kalamansi," Reynaldo Manaois, the Barangay Councilman, said.

Fr. Raymond Manaois, the festival's founder, said that bagisen is often sold by elders who roam the streets.

"Nakikita ko ang mga matatanda na naglilibot-libot, may inilalagay sa ulo na kaldero at binibenta sa [mga] [bahay]-bahay at sinasabing dinuguan," Manaois said.

A ‘Bagisen Cookfest’ was held, where Ryan de Vera emerged as the winner.

He shared the secret to tender bagisen:

"Dapat malambot 'yung karne ng kalabaw… pinapakuluan [ko ito] sa pressure cooker para lumambot, mga isang oras na pinapakuluan," De Vera said.

Andres Navarro De Leon, Barangay Chairman of Bantayan, said that the bagisen in their barangay is the original recipe.

"Marami ang gumagawa rito ng bagisen [pero] dito [sa aming barangay] ang original," he said.

Despite its popularity, health experts caution against excessive consumption of Bagisen due to its high uric acid content, which may lead to conditions such as gout. 

They said that moderation is key to enjoying this beloved Pangasinan delicacy.