Below are the different meat products of Leonor’s Pride.

First is the Longganisa!

In a country so enamored with crispy pata or deep-fried pork knuckles, chicharon bulaklak or deep-fried ruffled fat, and lechon or roasted whole pig, longganisa stands out as the pork of morning, the crisp crunch that gives heart to our breakfasts. Aside from being a filling main course, longganisa also comes saddled with a lot of interesting cultural influences. Start a better day with a sumptuous meal and delicious servings of Garlic Longganisa!

Leonor’s Pride offers two tasty flavors of Longganisa. The Garlic and Sweet Longganisa.

Garlic Longganisa

Thanks to influences from Spain and China, we have a variety of longganisa around the country. Even within a city or region, longganisa can vary greatly. This is a trait common among the Latin American and Spanish chorizos as well. The recipes depend significantly on whoever’s making it. I’d say it’s a good thing that there are so many types of longganisa. After all, everyone has their own preference. Some like it sweet, others like it garlic-y. In the Philippines, there’s a longganisa to suit anyone’s taste.

Sweet Longganisa

Longganisa hamonado, on the other hand, is sweet and possibly influenced by the Malay sate (satay) and the sweeter Chinese sausages like lap cheong or siang jiang. The longganisa of Bacolod, Cebu, San Pablo and Baguio are examples of the hamonado tradition. There are also lesser-known but no less distinctive versions of longganisa, among them the sausages from Candaba and Guagua in central Luzon, which are salty-sour — a possible influence of pindang, the Kapampangan practice of using a process of fermentation to tenderize the meat.