Joanna Marie O. Santos
August 24, 2022

Longganisa is a traditional Filipino delicacy composed of layers of beef or pork packed with onions and prepared in different ways. It is one of the most savory and well-liked regional foods in the country. The term "longganisa" comes from the Spanish word "longaniza." There are several varieties of this delicious delicacy, and it has a distinct flavor that is unique to every region.  

Why Is Longganisa Popular in the Philippines?

  Filipinos love longganisa for a variety of reasons, including that this dish has many variations according to each locality. With many options to choose from, you can definitely find the type of longganisa that matches what you like best. It is usually served for breakfast, but can also be enjoyed at every meal time or as a snack. It’s a delectable treat that Filipinos enjoy or have once in a while.  

Top 15 Popular Longganisa in the Philippines

Vigan Longganisa

  Image from Ang Sarap[/caption]   Vigan longganisa is a popular snack in Ilocos. It is savory, and aromatic. What makes it unique are the huge chunks of garlic that are cooked and caramelized with sugar cane vinegar. These are featured in another Ilocano favorite, the empanada, and it is available in local stores throughout the region.  

Tuguegarao Longganisa

  Image frrom The Breakfast Cart[/caption]   Tuguegarao longganisa has a very distinct flavor and aroma. When biting into the sausage, you notice that the meat is not ground as finely as it should be. They cure the pork with vinegar and other spices, giving it a sour flavor and a yellowish to orange appearance.  

Alaminos Longganisa

  Image from Timplado[/caption]   Alaminos longganisa is instantly recognizable. Each sausage link is typically small, held together with a toothpick. The meat is seasoned with salt and pepper, colored with a touch of atsuete. The meat is usually ground twice, seasoned, and then ground again before being put into the casing.  

Pampanga Longganisa

  Image from Foxy Folksy[/caption]   Pampanga longganisa, like its well-known pork tocino, is famous for its sugary sweetness and striking red color. This longganisa has "de recado" and "hamonado" flavors, which are both made with pork and feature the beloved sweet and sour taste many Filipinos like.  

Lucban Longganisa

  Image from The House of Goodies[/caption]   Lucban longganisa is a delicacy known for being thinner and sweeter compared to other longganisas. This is made with pureed tomatoes, garlic, and vinegar, besides Mediterranean spices like oregano and paprika. It gets its name from its hometown, Lucban.  

Guinobatan Longganisa

  Image from Tripzilla[/caption]   Guinobatan longganisa, like most, is made with pork; rather than minced, what separates it from the other longganisas is that the meat is hand chopped for a chunkier texture. The casings are also sun-dried, helping maintain their crispness when fried.  

Bacolod Longganisa

  Bacolod longganisa is essentially a smoked and seasoned pork sausage originating from Bacolod. The main flavor characteristics of this longganisa are its warm smoky flavor and a mix of sweet and sour taste that comes from its preparation with vinegar, soy sauce, and calamansi.  

Calumpit Longganisa

  Image From JonToTheWorld[/caption]   Calumpit longganisa is well known for its liberal use of garlic and black pepper. Besides that, this longganisa is wonderfully seasoned with bay leaves, brown sugar, paprika, and soy sauce to give it its distinctive flavor.  

Cabanatuan Longganisa

  Cabanatuan longganisa is a special longganisa made using beef instead of pork. It provides the ideal balance of sweet and savory. It is notable for its smoky taste and unique flavor combination.  

Pinuneg

  Pinuneg longganisa is made of pig's blood, minced pork fat, salt, red onions, and garlic that are inserted into the pig's intestine. The sausage is rich and savory, packed with a lot of garlic, and is best served with vinegar.  

Chorizo de Cebu

  Image from Ang Sarap[/caption]   Chorizo de Cebu is made from pork and onions coated with flour and eggs, and then boiled until it's crispy. It has a sweet and spicy taste, with a distinct look being that it's like little, linked red balls linked instead of an oblong version.   With so much love and passion poured into the preparation, it's no wonder that everyone wants to come up with their own version of this Filipino delicacy. Enjoy it for breakfast with Filipino favorites like sinangag (Filipino fried rice), or as another component of some Filipino dishes.