What makes Lucban Longganisa so deliciously special?

There are so many different versions of longganisa, and a recent episode of Pina Sarap put the spotlight on…Luban Longganisa, the garlicky treat that can make any longsilog arguably so much the better.

The family of Gilbert Daza has been making Lucban longganisa for more than 30 years and he says the ratio of meat to fat is very important: There has to be 70% lean meat and 30% fat.

And then they build it up from there, generously garnishing the ground meat with juice from stalks and leaves of oregano, lots of garlic, salt, paprika, ground pepper, binder, and more oregano juice, before locking it all in inside hog casing.

Douse with vinegar, and then pair with rice and sunny side up and — are you salivating yet?

According to historian Jojo Raneses, it was the local cook Juan Suarez, who taught the people of Lucban how to make longganisa. He was brought to Mexico, where he learned about chorizo de bilbao.

Suarez first used banana leaves as casing but it failed. He experimented with egg whites but that failed too. Finally, he discovered pig’s intestines and it worked!

For recall and distinction, the people of Lucban decided to call it “Langgonisang Lucban.”

In case you're not hungry yet, watch the video below:

— LA, GMA News