The Long and Short of Pinoy Longganisa
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Clockwise: Alaminos, Baguio garlic and hamonado, Lucban, Bangued, Cabanatuan, Calumpit
Longganisa is more than a sausage—it’s a passport across the Philippines. It fuels mornings, fills pasalubong (gift) bags, and anchors longsilog (sausage, fried rice, fried eggs) meals everywhere. But more than that, it embodies regional pride.
For Filipinos abroad, the scent of frying longganisa can be enough to summon memories of home. Families recreate their versions in kitchens across the world, turning nostalgia into sustenance. In every link, there’s memory and belonging.
From Abra’s rustic Bangued to the highland heritage of Pinuneg, from Batangas artisanal fare to Cebu’s sweet indulgence, these 12 longganisas prove one thing: the Filipino identity is best savored, bite by bite.
My Top 12 Longganisa Favorites
1. Bangued (Abra)
Savory, garlicky, and bold, Abra’s Bangued longganisa has a rustic character. It’s simple, hearty fare that mirrors the province’s rugged character.
2. Calumpit (Bulacan)
Dubbed the “longganisang bawang,” Calumpit’s version is unapologetically garlicky—loud in flavor, and beloved for exactly that reason.
3. Lucban (Quezon)
Orange from achuete and sharp with vinegar, Lucban longganisa is tangy, vibrant, and perfect with a spicy vinegar dip.
4. Vigan (Ilocos Sur)
Small but mighty, Vigan longganisa is tangy and garlicky, with a coarser texture that makes every bite satisfying.
Vigan Longganisa (Source: Ang Sarap)
5. Baguio Alabanza
Smoky and slightly sweet, Alabanza longganisa has become a Baguio pasalubong staple—comforting and refined at once. The garlic version (called recado) is also worth a try.
Baguio Alabanza (Source: FB)
6. Baguio Tuvera
Leaner and less oily, Tuvera longganisa is clean in flavor yet deeply satisfying, perfect for everyday indulgence.
Baguio Tuvera (Source: Benguet)
7. Taal (Batangas)
Made from minced pork instead of ground, Taal longganisa strikes a perfect garlicky-vinegary balance. Artisanal and memorable.
Taal Longganisa
8. Cordilleran Pinuneg
Not your usual longganisa, Pinuneg is a traditional Kankanaey blood sausage—earthy, rich, and deeply rooted in Cordilleran heritage.
Cordilleran Pinuneg (Source: FB)
9. Cabanatuan Beef Batutay (Nueva Ecija)
Juicy and sweet-savory, this beef sausage breaks the pork monopoly, offering a unique, hearty twist.
10. Alaminos (Pangasinan)
Rustic and garlicky, with links separated by toothpicks—Alaminos longganisa is iconic in both look and flavor.
Each town has its own recipe, often passed down through generations, seasoned with garlic, vinegar, or even local herbs and spices.
11. Cebu (Cebu Province)
Sweet and hamonado-style, Cebu longganisa is practically breakfast candy, perfect for those who love a sugary start.
12. Tuguegarao (Cagayan)
Deeply garlicky and robust, Tuguegarao longganisa is the north’s bold contribution to the national breakfast plate.
These 12 longganisas prove one thing: the Filipino identity is best savored, bite by bite. What is your favorite longganisa?
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.
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