Republic of the Philippines

Province of Sorsogon
Region V
Donsol Community College
Tres Marias, Donsol, Sorsogon

MODULE 8

Process and Package Foods via Curing Methods;

Types of Longanisa in the Philippines per Region

FOOD PROCESSING, PACKAGING AND LABELING

FSM 211: A.Y. 20__-20__
First Semester-Module 8: Process and Package Foods via Curing Methods;
Types of Longanisa in the Philippines per Region
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MODULE DEVELOPMENT TEAM

WRITER: JOCELYN L. BORDARAIS, LPT

EDITOR: ROSELYN A. MANTES, LPT
REVIEWERS: JOAQUIN G. ATAYZA, MATEA
EDUARDO A. POLLARCA, MAED
RENE C. BAROLA, MAM
LINEL L. JACINTO, RL., LPT
VIRGIE C. MALAGUEÑO, LPT
LAYOUT ARTIST: JOCELYN L. BORDARAIS, LPT

INTRODUCTION
This module provides information on the Process and PackageFoods via
Curing Methods; Types of Longanisa in the
Philippines per Region

As you go along with this module, try to accomplish every phase in order to
fully understand the Process and Package Foods via Curing Methods. Moreover, you
have to answer the Pre-Assessment, examine and comprehend the lesson in the
Read and Study, fill-out Activities 1, 2, and 3, and answer the Post-
Assessment. Finally, reflect and share your thoughts by answering Going
Further. Good luck!

OBJECTIVES
At the end of this module, you must be able to:
1. Identify the types of longanisa in the Philippines per region.
2. Give the value of types of longanisa in the Philippines through photo grid,
and a video presentation of your own longanisa.
3. Perform skinless longganisa via curing process.
 PRE-
ASSESSMENT

Directions: Match column A to column B. Write the letter only in your answer sheet.

A B
1. A longganisa with slightly larger chunks of garlic, A. Alaminos
they are very savory and perfect with some longganisa
caramelized sugar cane vinegar and it is well known
from Ilocos region. B. Vigan longganisa
2. This longganisa from Pangasinan is easily
identifiable as each link of the sausage is sealed with C. Tuguegarao
a toothpick. Each link is usually small, and the meat is longganisa
flavored simply with salt, pepper, and tinted with
annatto seed oil/water to give it an orange hue.
3. Longganisa from Quezon that distinguishes itself D. Chinese chorizo
by flavoring the meat with oregano and sometimes
paprika. Of course, it still has a strong flavor of garlic E. Garlic
and vinegar, but they do have a deeper flavor, which
slightly reminds of European flavors. F. Onion
4. Usually yellowish or orange in color, this
longganisa has a wonderfully vibrant note of sourness G. Lucban Longganisa
from the vinegar marinade. The meat is also less
finely ground, so there are larger pieces in the H. Longganisa
sausage.
5. Types of Longganisa that sometimes known as I. Pinuneg
Longganisa Ibanag/Ybanag.
6. Are usually fresh or smoked sausages, typically J. Tuguegarao
made with varying ratios of lean meat and fat, along
with garlic, black pepper, salt (usually coarse sea Longganisa
salt), saltpeter, muscovado or brown sugar, and
vinegar. Variants may add paprika, chili, anise K. Chorizo
liqueur, and other spices.
7. It is a blood sausage from the Northern Cordillera L. Binalonan
region in the mountainous regions of Luzon, which
uses offal like the heart, liver, or lungs and the pig’s Longganisa
blood.
8. Another longganisa variety from the province of
Pangasinan, this version may be lesser known than its
cousin from Alaminos, but it is no less flavorful.
9. It is the common denominator of every
longganisa.
10. Sometimes called Chorizong Macau, these are
Filipino versions of the Cantonese Lap Cheong
sausage. They are sweet pork sausages that are
dried. In the Philippines, they are rarely eaten alone.
They usually appear in a lot of fried rice or stir fry
recipes.

READ AND STUDY

INTRODUCTION
Process and package foods via curing methods; Types of Longganisa
in the Philippines per Region
The term longganisa is derived from the Spanish term “longaniza” which is a type of
Spanish sausage. With the Spanish occupation of the Philippines, the term was
introduced into the language and is now the generic word for most local sausages in
the Philippines.
There are some regions in the Philippines that refer to local sausages as “chorizo,”
but unlike in Spain, where the two sausages have distinctions, it seems to be used
interchangeably in the Philippines, depending on the region where one is staying.
Longganisa is so popular and integral in many regions of the Philippines. This is why
several places in the country, from Vigan to Guinobatan to Lucban, hold yearly
longganisa festivals to celebrate and promote it.
Most longganisas are named after the region they were created or became popular
in, making it easy to know where they are readily available.
While there are many different varieties of longganisa, the common denominator is
garlic. Very rarely is there a Filipino sausage made without copious amounts of
minced garlic.
Longganisa - are usually fresh or smoked sausages, typically
made with varying ratios of lean meat and fat, along with
garlic, black pepper, salt (usually coarse sea
salt), saltpeter, muscovado or brown sugar, and vinegar.
Variants may add paprika, chili, anise liqueur, and other spices.

Classification of Longganisa
1. Sweet (jamonado or hamonado/ longaniza jamonada) refers to a
sweeter sausage.
2. Garlicky (de recado or derecado;longaniza de recado, "spice-mixed
longganisa" or literally "longanissa laden with a set of spices"). refers to a
more savory, salty kind of sausage
Below are some of the more known variants of longganisa in the Philippines (along
with their regions of origin.

Types of Longganisa in the

Philippines per Region

1. Vigan Longganisa
One of the more well-known types, Vigan
longganisa from Ilocos employs the famously
fragrant and flavorful native garlic from the Ilocos
region.With slightly larger chunks of garlic, they
are very savory and perfect with some caramelized
sugar cane vinegar.

2. Tuguegarao Longganisa

Usually yellowish or orange in color, Tuguegarao longganisa

has a wonderfully vibrant note of sourness from the vinegar
marinade. The meat is also less finely ground, so there are
larger pieces in the sausage.
It is sometimes known as Longganisa Ibanag/Ybanag.

3. Alaminos Longganisa

This longganisa from Alaminos in Pangasinan is easily

identifiable as each link of the sausage is sealed with a
toothpick. Each link is usually small, and the meat is
 flavored simply with salt, pepper, and tinted with annatto seed oil/water to
give it an orange hue.
In most cases, the meat is ground once, seasoned, and then ground again
before going into the casing.

4. Lucban Longganisa
Lucban longganisa in Quezon province distinguishes itself by
flavoring the meat with oregano and sometimes paprika. Of
course, it still has a strong flavor of garlic and vinegar, but
they do have a deeper flavor, which slightly reminds of
European flavors.

5. Calumpit Longganisa
Sometimes referred to as the “Garlic Longganisa,”
Bulacan's Calumpit longganisa actually features a
more well-rounded flavor profile compared to the
other sausages with hints of paprika and brown
sugar complementing the garlic, salt, and pepper.

6. Cabanatuan Longganisa
The happy exception to the rule, Nueva Ecija's Cabanatuan
longganisa, locally known as “batutay,” are made with
ground beef instead of the usual pork. It also has a sweeter
taste, giving the sausage a great balance between savory
and sweet.

7. Pampanga Longganisa

Rivaled only by the Vigan longganisa in popularity, this

longganisa from the Culinary Capital of the
Philippines, Pampanga, is sweet and usually tinted
red.

This is the most commonly found version of longganisa, so

when one is in Metro Manila, this is the default version usually available. It can
come in two versions, in a sausage casing or “skinless.”

Must Try Local Longganisa

These longganisa varieties may not be as popular, as they may be difficult to

procure and are not usually available outside of the provinces they are made.
These, however, are tremendously flavorful and delicious, and it will be worth the
effort to find them.

 Imus Longganisa
Probably not as well-known as some of its older brothers,
Cavite's Imus variety has a blend of soy sauce, vinegar,
annatto, and black pepper that gives the mostly lean pork and
a great balance of salty and sour flavors.
It goes really well with nipa palm vinegar. Try to look for these
in public market.
  Guinobatan Longganisa
This longganisa could be the nation’s smallest and a must-buy
when doing tours in Bicol. Each link is only about 2 inches
long, and the meat is chopped by hand instead of being
ground by a machine. This process gives these sausages a
different, more substantial mouthfeel.
 Pinuneg
It is not strictly a longganisa, although there are some who
like to call it “Longganisa Dugo” (blood longganisa). Pinuneg
is a blood sausage from the Northern Cordillera region in
the mountainous regions of Luzon, which uses offal like
the heart, liver, or lungs and the pig’s blood.
Stuffed with lots of garlic and then smoked before being
fried, the sausage is rich and savory, best enjoyed with
some vinegar.

 Binalonan Longganisa
Another longganisa variety from the province of
Pangasinan, this version may be lesser known than its
cousin from Alaminos, but it is no less flavorful. The pork
sausage is flavored with garlic and soy sauce, and it is
encased in a sun-dried casing of pork intestine.

Chinese Chorizo
Sometimes called Chorizong Macau, these are Filipino versions of
the Cantonese Lap Cheong sausage. They are sweet pork sausages
that are dried. In the Philippines, they are rarely eaten alone. They
usually appear in a lot of fried rice or stir fry recipes.

 Chorizo
In the regions South of Luzon, from Cebu onwards in Visayas, people generally refer
to longganisa as “chorizo.” The size and shape may vary depending on the region.
Cebu versions, for example, may be rounder while Mindanao's Davao versions may
be a little longer. The taste, however, does not vary as much.
These are the hamonado variety of longganisa, sweet with hints of garlic. These are
best enjoyed grilled over charcoal, with the casings caramelizing, giving the
sausages a slight smoky taste and aroma. In Boracay, the chorizo meat is shaped
into a patty, grilled and served in a burger bun.

 Chorizo Negrense
The sausage from the Bacolod region is flavored with both
vinegar and calamansi (local citrus) together with coarse salt and
soy sauce.
While it is sometimes made with casing, it seems that the more
popular version has become the chorizo “pudpud” which is
ground sausage. It is quite common to see these chorizos sold in
small glass bottles.

ACTIVITY 1: True or False

Directions: Write T if the statement is correct and write F if the statement is wrong.
Put your answer on the given space before the number.
___________1. Chorizo Negrense is a sausage from Bacolod region that is flavored
with both vinegar and calamansi (local citrus) together with coarse
salt and soy sauce.
___________2. Guinobatan Longganisa, could be the nation’s smallest longganisa,
each link is only about 2 inches long, and the meat is chopped by
hand instead of being ground by a machine. This process gives these
sausages a different, more substantial mouthfeel.
___________3. Calumpit Longganisa, sometimes referred to as the “Garlic
Longganisa,” actually features a more well-rounded flavor profile
compared to the other sausages with hints of paprika and brown
sugar complementing the garlic, salt, and pepper.
___________4. Tuguegarao longganisa, are usually yellowish or orange in color, it has
a wonderfully vibrant note of sourness from the vinegar marinade.
The meat is also less finely ground, so there are larger pieces in the
sausage.It is sometimes known as Longganisa Ibanag/Ybanag.
__________5. Binalonan Longganisa, another longganisa variety from the province
of Tuguegarao, this version may be lesser known than its cousin from
Alaminos, but it is no less flavorful. The pork sausage is flavored with
garlic and soy sauce, and it is encased in a sun-dried casing of pork
intestine.
___________6. Pampanga’s Longganisa is the most commonly found version of
longganisa, so when one is in Metro Manila, this is the default
version usually available. It can come in two versions, in a sausage
casing or “skinless.”
___________7. Cabanatuan Longganisa, locally known as “batutay,” are made with
ground beef instead of the usual pork. It also has a sweeter taste,
giving the sausage a great balance between savory and sweet.
_________8. Most longganisas are named after the region they were created or
became popular in, making it easy to know where they are readily
available.
_________9. Sweet (jamonado or hamonado/ longaniza jamonada) refers to a
more savory, salty kind of sausage
__________10. Garlicky (de recado or derecado;longaniza de recado, "spice-mixed
longganisa" or literally "longanissa laden with a set of spices"). It also
refers to sweeter sausage.

ACTIVITY 2: Word Puzzle

Directions: Directions: Find and encircle the Types of Longganisa in every region of
the Philippines in the word puzzle.
T U G U E G A R A O L O N G A N I S A
B A T H A L A D P B U K Q U S B E A N
 C I F L E D F D O B C D A I S M E A I
A H N O E S H V H B B E A N S B E I S
B F O A T S N I O B A C H O S I Z O W
A T I R L D G H K B N M B B S T E N E
T T O O I O T N I B L I V A S I L E E
U T Y U M Z N O N B O S E T S U C G T
A G O D L O O A G B N C A A S U U R N
N O I C W W I G N B G S A N S U U E E
L O N G A N I Z A B G I I L S P O N S
O D F H F F F F J B A I O O S I G S S
N N A H S Q U F A T N O P N U I E E O
G E T A S T Y E M P I R E G R E A T U
G S T B I T T E O I S A L G A R L I C
A S Y O O J J M N N A I C A B G R E E
N I C E L O V E A R R V U N B S S S Y
I N N C H E S A D R H O U I I J J O U
S M A R K E T T O Y Y R O S S J J O M
A C A L U M P I T L O N G A N I S A M
L O N G A N I Z A D E R E C A D O T O

ACTIVITY 3: Application

Directions: Enhance your skills in on performing skinless longganisa via curing

process/method following the given ingredients and procedures.

INGREDIENTS
500grams ground pork
2 heads garlic (mashed)
2 tablespoons kosher salt
½ teaspoon ground black pepper
1 tablespoon onion powder
1/2 cup brown sugar
¼ cup pineapple juice
2pcs. Egg
3 tablespoons vegetable oil

PROCEDURE
1. Prepare about 24 squares (4 x 4 inches) of wax or
parchment paper.

2. To achieve that garlicky flavor without the raw-tasting

garlicky bits, mash your garlic to a paste (or almost). First,
mince your garlic. Place in a plastic bag and add a pinch of
coarse salt (to soften and as an abrasive). With a rolling pin
or anything with a smooth bottom that’s hard and heavy, mash the garlic until
you get a paste.

3. In a bowl, combine all ingredients (including the garlic

paste) and mix thoroughly.
 4. Scoop about 2 tablespoons of the mixture onto the paper.
Shape into a log and roll tightly. Repeat. Refrigerate for a few
hours to overnight to keep its shape and let all the flavors
develop.

5. To cook, unwrap and cook in a little bit of

oil over medium heat until cooked through.

POINTS TO RMEMBER

Take note of the following important points in Module 8

1. Read and understand the lesson. Reread if you must.
2. Do not leave the activities unanswered.
3. Wear Personal Protection Equipment.
4. Observe and perform proper hygiene.

POST-ASSESSMENT

Directions: Read and understand the question below. Choose the best and encircle
the answer.
I. Multiple choice

1. _________ is a type of longganisa also known as Longganisa Ibanag/Ybanag?

a. Tuguegarao longganisa c. Calumpit longganisa
b. Lucban longganisa d. Pampanga’s longganisa
2. Which of the following types of longanisa locally known as “batutay,” and are
made with ground beef instead of the usual pork?
a. Cabanatuan Longganisa c. Chorizo negrense
b. Chorizo d. Guinobatan Longganisa
3. ________ is a sausage from the Bacolod region is flavored with both vinegar
and calamansi (local citrus) together with coarse salt and soy sauce.
a. Chorizo Negrense c. Jamonado longaniza
b. Chinese Chorizo d. Longganisa
4. What natural herbs is used by the Lucban longganisa in Quezon province that
make their longganisa easily to distinguish?
a. Oregano b. Paprika c. Mint d. Both a & b
5. Which of the following types of longganisa , it is a blood sausage from the
Northern Cordillera region in the mountainous regions of Luzon, which uses
offal like the heart, liver, or lungs and the pig’s blood?
a. Pinuneg c. Tuguegarao longganisa
b. Pampanga’s longaganisa d. Hamon de recado longaniza

II. Arrange the following procedure in making skinless Longganisa. Use A for the
first step, B for second and so on. Write your answer on the answer sheet.
____6. To cook, unwrap and cook in a little bit of oil over medium heat until
cooked through.
____7. Prepare about 24 squares (4 x 4 inches) of wax or parchment paper.
 ____8. Scoop about 2 tablespoons of the mixture onto the paper. Shape into
a log and roll tightly. Repeat. Refrigerate for a few hours to
overnight to keep its shape and let all the flavors develop.
____9. In a bowl, combine all ingredients (including the garlic paste) and
mix thoroughly.
____10. To achieve that garlicky flavor without the raw-tasting garlicky bits,
mash your garlic to a paste (or almost). First, mince your garlic.
Place in a plastic bag and add a pinch of coarse salt (to soften and as
an abrasive). With a rolling pin or anything with a smooth bottom
that’s hard and heavy, mash the garlic until you get a paste.

GOING FURTHER

Make a photo grid of types of longganisa per region in the Philippines and a video
presentation of you while in the making of your skinless longanisa, following the
given ingredients and procedure, to be send to our Group Chat (GC). Make sure to
wear your Personal protective equipment/chef jacket.

References
https://www.recipesbynora.com/48/skinless-longganisa/

https://en.wikipedia.org/wiki/Longaniza#:~:text=Longaniza%20or%20longganisa%20(also%20called,or
%20orange%20with%20achuete%20seeds.

https://guidetothephilippines.ph/articles/ultimate-guides/longganisa-philippines-sausage-guid

KEY TO CORRECTION

Pre- assessment
1. B
2. A
3. G
4. C
5. J
6. H
7. I
8. L
9. E
10.D