MNP LIT WALKS

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 speci...