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Jagna is known as the “Calamay County” of Bohol and is famed for the production of the finest Calamays in the province.

Calamay, sometimes called “kalamay” is made from well-milled glutinous rice mixed with coconut milk and sugar. It is the signature delicacy and pasalubong from Bohol. One of the island’s most iconic images, that brown spoke-shaved coconut shell with a red band.
Calamay is not only about the land’s bounty; but it also encapsulates in a shell: industry and dedication that has cemented the Boholano. Surviving through heat and sweat, cooks still stick a smile when pouring the thick paste into the coconut shells. Rev. Fr. Mariano Gutierrez, OAR incidentally taught the art of making calamay to the people of Jagna. while he was still parish priest of Jagna from 1825 until his death in 1855.

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