Tuguegarao, Cagayan produces a really popular variety of longganisa. This longganisa would fall under the derecado garlicky (or mabawang) category. The longganisas are said to be very flavorful and stuffed with enough garlic to ward off aswangs. I went around Tuguegarao and saw these longganisas at the Don Domingo Public Market.
This is the Vigan longganisa. The derecado or garlicky longganisa is sold almost everywhere in Vigan. This one I saw along Crisologo Street where they sell those bibingkas.
Vigan produces both the derecado and hamonado longganisa. The hamonado or sweet longganisa is also available at the Baguio City Market.
Vigan produces both the derecado and hamonado longganisa. The derecado or garlicky longganisa come in different varieties. For those who want the original sour taste, this is the one with vinegar or sukang Iloko like the one above.
Another version does not contain vinegar. Both versions are available at the Baguio City Market.
This Laoag longganisa is from the Baguio City Market. The version in Baguio also comes from a Laoag supplier. These longganisas are finely-ground, on the salty side and fall in the derecado garlicky (or mabawang) category. Unlike the Vigan longganisa, Laoag has minimal vinegar or contains none at all.
Baguio City also has different versions of garlicky (or mabawang) derecado longganisa. One Baguio longganisa derecado has no sugar and less fat.
Another version is also garlicky (or mabawang) but is sweetened with a little sugar.
Then there is the shortganiza version of the derecado. All these varieties are available at the Baguio City Market.
There are several varieties of hamonado or sweet longganisa in Baguio City. There are the lean varieties which are for direct frying such as the one pictured above.
Another lean hamonado is what market vendors refer to as the Baguio Country Club longaniza since it is similar or comes from the same supplier as the one served there.
Then there are hamonado varieties laden with fat which need to be boiled first before frying such as the one pictured above.
Finally, the shortganiza version of the hamonado is also heavy of fat and needs to be boiled first before frying. All these hamonados are available at the Baguio City Market.
The Baguio City Market has a variety of longganisas from Baguio, Vigan and Laoag. These include the Laoag derecado (salted garlic), Vigan derecado (with and without vinegar) and hamonado, and the Baguio derecado and hamonado which inlcudes versions for boiling (because of the amount of fat), straight frying (lean hamonado) and short links which they call shortganiza. These pork delights are sold in one area of the market together with the ultimate pork dish, lechon!
Longganisas from Alaminos, Pangasinan are unique because of the toothpicks they use to divide the segments. Each length has six pieces and is hung using a buli grass string. This longganisa would fall under the derecado garlicky (or mabawang) category. This was taken at the private market under Nepo Mall in Alaminos, Pangasinan.
Another sweet (or matamis) longaniza, this Cebu longaniza was being sold and grilled at a bus stopover in Carmen, Cebu.
These different versions of longaniza are sold at the Carcar Public Market. Sweet (or matamis) like many longanizas in the Visayas, these longanizas are simply different sizes of the same meat filling.
The Leyte version of longaniza is sweet (or matamis). Each link is further divided into three shorter links shaped like balls. This Leyte longaniza is from the Bato Public Market. The one being grilled in the lower photo is available at stalls beside the Bato Port Terminal.
Pampanga longanizas have become so popular because of the many commercial brands available in the market. But would be interesting to investigate the traditional varieties of longaniza in the province. In San Fernando, Everybody's Cafe still makes San Fernando longaniza the same way they did in San Fernando decades ago. The San Fernando longaniza would fall under the hamonado category and is not as sweet as the commercial brands but sweet nonetheless, and garlicky (or mabawang). Notice the reddish color of the longaniza when cooked.
Lucban longaniza from the town of Lucban, Quezon is one of the more popular varieties of longaniza. It is said to be spiced with lots of oregano (either juice of fresh oregano or dried oregano leaves), paprika, and garlic, and its pork fat is chunky. Meat is coarsely-ground but chunks are not as large as Taal. It's on the sour side and falls into the derecado garlicky (or mabawang) category. This longaniza was taken at one of the stalls during the annual Pahiyas Festival.
This Batangas longaniza is from a roadside stall along the National Highway in Taal, Batangas. The meat is flavored with adobo marinade and garlic. The meat is not finely-ground and contains chunks of fat. It is slightly salty and would fall into the deredaco garlicky (or mabawang) category. This is commonly sold with tapa in stalls in Taal.
This Laoag longganisa is from the San Nicolas Public Market. The version is San Nicolas are said to be juicier (and more lethal) than the ones in Laoag itself since they contain more fat. These longganisas are finely-ground, on the salty side and fall in the derecado garlicky (or mabawang) category. Unlike the Vigan longganisa, Laoag has minimal vinegar or contains none at all.
Longaniza or longganisa are chorizos flavored with local spices. Each region in the Philippines produces its own longaniza, each with distinct characteristics. Some towns and cities produce popular varieties.
