SMALL BUT TERRIBLE: LONGGANISA DE GUINOBATAN

SMALL BUT TERRIBLE: LONGGANISA DE GUINOBATAN
Author: Carmela Panesa

Philippine culture is shaped by history; distinctively colorful and vibrant. And it is evidently seen through its own cuisine which is heavily influenced by many cultures.  While every country in the world may have its own version of a product made of finely chopped beef, minced pork seasoned with salt and spices. The local cuisine of the Philippines also has something to offer. The Philippines has its own entry for sausages and it is called Longganisa which differs depending on the region. It has two main types which are the “de recado”, it refers to a more garlicky flavor and a bit saltier, while “hamonado” is the sweeter version. There are several famous varieties of longanisa around the Phlippines, typically named after the town where it has been locally made. There are from Dumaguete, Lucban in Quezon, Taal in Batangas, Dipolog, Tuguegarao, Cabanatuan, Calumpit, Batac, Vigan and the famous crispy fried special Longganisa in Guinobatan, Albay. But the Filipino longganisa traces its roots during the Spanish occupation, which derived from the Spanish term “longaniza”. However, the Filipinos just learned to modify and recreate their own versions of it, melded with the native cuisine. Lonnganisa is a staple Filipino breakfast best paired with sinangag (friedrice) and coffee, while it can also be enjoyed any time of day for lunch and dinner as a viand in a Filipino meal.

In the region of Bicol, the Longganisa de Guinobatan from the third district of Albay is one of the region's culinary delicacies. It's a style of longganisa de recado, typically just 2 inches long per link. It is known to be one the smallest amongst all of the many varieties of Longganisa in the Philippines. And unlike others, its meat is not grounded by a machine but nicely chopped by hand instead. It is made manually by hardworking locals of Guinobatan. Its other ingredients are crispy fried garlic, caramelized onions, cornstarch, salt, crushed black peppercorns, native vinegar, sugar, canned red pimientos and soy sauce, all wrapped nicely together in a sausage casing tied with abaca twine. Its natural casing is also sun-dried to guarantee the crispiness when fried. The dish is also celebrated annually, known as the Guinobatan Longganisa Festival as well as to honor the town's patron saint, Our Lady of Assumption, held every August. One of the highlights in the two-week long celebration is the cooking contest. Contestants were tasked to create their own dish with the use of longganisa as the main ingredient. This kind of activity showcases the very own iconic traditional longganisa to the locals and even in the national market. Longganisa de Guinobatan may be just a bite-sized but it is savory, having delicious garlicky tender flavor with the right amount of crisp that everyone loves. It’s indeed the true definition of "small but terrible".

Photos from Google Images

 “Filipino food reflects the culture of the Filipinos”. There is no doubt that Filipinos highly regard and respect food so much. The local cuisine is really something to be proud of. Even though several products like the longganisa may have drawn its inspiration from the foreign influences due to the country's years of colonization; the natives have managed to make the most out of it. Throughout the past years, the locals in Bicol have learned to love, adapt and creatively innovate these influences to satisfy fellow countrymen’s palates and even its foreign visitors. And since Bicol is known for its reputation as the “Oragons”, our love for spicy food is primarily a cultural thing. The Longganisa de Guinobatan also has its spicy version of it. But one thing that makes the Longganisa de Guinobatan more unique and extraordinary is also its way of cooking. Everything is laborious work and prepared with love ready to serve anyone around the table. It is indeed distinctly different from any other Longganisa. In Guinobatan Albay, for us, food and delicacies are more than just physical nourishment but a part of the way of life. It’s a system, a culture where it is honored like how we celebrate the Longganisa Festival.