Longganisa is a Filipino dish that is a must-have on every dinner table in the Philippines. What if I told you something? That we have a diverse selection of sausages from all across the country here in the Philippines, some of them are mentioned below: A few of the numerous kinds of Longganisa that can be found across the Philippines are Imus Longganisa, Calumpit Longganisa, Pampanga Longganisa, Bacolod Chorizo, and Vigan Longganisa to name a few.
The Longganisa de Vigan is the most well-known variant of the Longganisa in the nation. Vigan, a popular tourist destination in our country, is considered to be one of the most beautiful cities in the world. Therefore, it comes as no surprise that their version of Philippine Sausage has grown to become one of our country’s most renowned sausages.
Longganisa is available in two varieties in Vigan: one which is sweet and the other that is garlicky and salty. Due to its distinct taste as well as the inclusion of “Sukang Iloko” vinegar, it has become very popular in recent years.
There is a theory that Vigan longanissa was inspired by Mexican chorizo, which would explain why it has a spicier, saltier, tangier, and garlicky flavor than other longganisa. This longganisa’s biggest distinction is that it’s been sun-dried for half a day to eliminate extra moisture before being prepared. The practice of manufacturing it dates back to the days of the Spanish galleon trade, according to legend.
The ingredients for Vigan’s longganisa according to Kawaling Pinoy are listed below:
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons anisado wine
• 1/2 cup brown sugar
• 1 tablespoon salt
• 2 pounds coarsely ground pork
• 1 pound pork fat diced
• 1 head garlic peeled and minced
• 2 teaspoons ground black pepper
• 2 teaspoons paprika
• hog casings about 12 to 15 feet
• 1 cup water
• 2 tablespoons oil
We’ll see how far we can go into this dish. Did you know that the Longganisa Festival is held in the city of Vigan, in the Philippines, every year? Given the fact that the Vigan longganisa, the local equivalent of Mexican salami, has a very garlicky flavor that has grown popular among Filipinos, the festival will include a group cabinet dedicated to the salami. The Longganisa Festival is also celebrated during the Vigan City Fiesta Days, which are held every year in August. During the longganisa march, the city attempts to set a new record for the longest longganisa ever manufactured by a single organization.
Vigan longganisa, a local variant of Mexican salami, has an unique garlicky flavor that has become a favorite among Filipinos’ sense of taste due to its distinct garlicky flavor. The flavor of Vigan longganisa has not yet been duplicated by anybody, despite many efforts to do so. It is as a consequence that the people of Biguenos think this is due to the centuries-old history of local producers in making Vigan longganisa, which is a dish that utilizes all or most of the ingredients from Vigan. It is said that Vigan’s garlic and sugarcane vinegar are even superior than they were before. Participants in the Vigan City Fiesta are given a special blessing upon their return home.
The festival, which continues until the 27th of January, coincides with Vigan’s cityhood anniversary celebrations as well as the city’s yearly commemoration of thanksgiving to St. Paul, all of which take place at the same time. In the road-moving competition, the Ilocos Region will be represented by 13 competing groups, each of which will compete throughout three distinct classes, all of which will be held in the region. Several groups of high school and college students will make a spectacle out of Longaniza’s death.
To discover more about the festival and how it is celebrated, please see the video below:
Every Filipino meal’s Longganisa has a different background story. It’s acceptable to eat it by yourself or with friends and family on occasion, as well as I encourage you to make memories by sharing a meal with those you care about. Hopefully it’ll be enjoyable for you.