Our Story

Rooted in Cebuano Heritage, Driven by Community

Sugbo Pork isn't just a business—it's a celebration of Cebuano food traditions, dignified farmer partnerships, and the belief that exceptional pork comes from community relationships, not industrial scale.

Traditional Filipino family meal with pork dishes served on wooden table with fresh vegetables and rice

Filipino butcher in traditional white apron carefully cutting fresh pork using traditional tad-tad technique in local market

The Soul of Cebuano Craftsmanship

For generations, Cebuano families have practiced the art of tad-tad—a traditional butchering technique that honors every part of the animal while creating the most flavorful cuts. This isn't mass production; it's craftsmanship passed down through families, refined over decades.

At Sugbo Pork, we're not trying to scale this tradition into something it's not. We're preserving it, celebrating it, and ensuring the families who practice it receive fair compensation for their expertise.

Every cut we offer carries the weight of this heritage—the knowledge of generations, the pride of Cebuano culture, and the dignity of fair partnerships with local hog-raisers who share our values.

The Tad-Tad Tradition

Ancient techniques that create superior flavor and texture in every cut

Respectful Selection

We work only with hogs raised by partner families who share our commitment to animal welfare and traditional feeding practices. No industrial farms, no shortcuts.

Traditional Tad-Tad

Master butchers use time-honored techniques to break down each animal with precision, ensuring optimal flavor and texture in every cut. This skill takes years to master.

Careful Preparation

From fresh cuts to our signature marinades, every product is prepared with attention to detail that honors both the animal and Cebuano culinary traditions.

Quality Assurance

We inspect every cut personally, ensuring it meets the standards our families expect. If it's not good enough for our table, it doesn't leave our facility.

Close-up of skilled hands using traditional knife to precisely cut fresh pork on wooden cutting board

Meet the Founder

The heart behind Sugbo Pork

Dionne Carlo Camosa

The movement behind Sugbo Pork

This isn't just about expanding operations or increasing market share. This is about creating a future where hog farmers thrive—not just survive. That's what Sugbo Pork is about.

I didn't start in agriculture with a grand business plan—I started as a backyard hog-raiser in Cebu, hoping to earn a decent living through honest work. But the deeper I went into the industry, the more painful truths I discovered. Farmers had no access to the real market. Middlemen dictated prices. And after months of feeding, cleaning, and caring for their pigs, many farmers ended up with nothing, sometimes even in debt.

I realized that if this system was already harsh for someone like me—who had corporate experience and some resources—how much harder must it be for families who rely entirely on hog farming to survive?

That question stayed with me. And it pushed me to rethink not just how to run a business, but how to help restore the dignity of the very people who feed our communities.

After leaving the corporate world, I committed myself fully to livestock. I supplied over 150 live pigs regularly—until African Swine Fever disrupted operations and funding dried up. I rebuilt, only to be hit again when Typhoon Odette destroyed my farm structures and wiped out millions in potential income.

Starting over became a cycle. But each restart came with a stronger resolve: This industry needed fairness, transparency, and a path forward for small farmers.

In my third attempt, I stopped focusing solely on surviving the business and began focusing on transforming it. I realized that genuine progress meant creating something that didn't just lift me up—but lifted the entire community of hog raisers who had long been treated unfairly.

That's how Sugbo Pork began. A simple Facebook page. Online selling. Small carinderias trusting us with their daily supply. Eventually joining Grab to widen our reach. Every step was small, but every step brought us closer to a model where farmers can finally earn what they deserve.

Today, Sugbo Pork is becoming more than a brand—it is a gateway for hog farmers to reclaim value, pride, and stability in their livelihood. By embracing the Cebuano tad-tad culture, strengthening direct partnerships, and building a more efficient supply chain, we are proving that sustainable, community-rooted pork production is not only possible—it has enormous potential.

Our Mission & Values

To preserve Cebuano food heritage while building sustainable livelihoods through fair partnerships, transparent operations, and unwavering commitment to quality that honors both tradition and community.

Fair Partnerships

We pay farmers 20-30% above market rates because their expertise and care deserve fair compensation. No negotiations, no games—just honest prices agreed upon before each transaction.

Radical Transparency

From our costs to our processes, we share everything openly. Our community deserves to know exactly how their purchases support local farmers and preserve traditions.

Heritage Preservation

Traditional tad-tad techniques aren't just history—they're living craftsmanship. We document, teach, and celebrate these methods to ensure they survive for future generations.