When I first came to the province of Quezon and we talked about food, the people there are very proud of their longganisang Lucban, a variety of Philippine sausage that originated from that town of Lucban in Quezon, thus the name.
A friend handed me a native bayong then. It contains dozens of longganisang Lucban neatly wrapped in brown paper, complete with vinegar dipping. He said that it is Eker and Ely Longganisang Lucban, one of the best manufacturers of the native delicacy and one of the pioneers since it started making longganisa since 1958.
When I arrived home, I fried it according to the directions my friend told me. I put it in a pan with a little water, bring it to a boil and wait until the water evaporates, add a little cooking oil and fry it. I prefer it a little bit toasted. The oil became reddish because of the paprika. The aroma of the longganisa cooking is already enticing.
Then came my favorite part – the taste test. It tastes very different from the sweet longganisa I grew up with in Central Luzon. The blend of flavors from garlic, oregano, salt, pepper and other spices give it a distinct taste. Dried pork intestines are used as casing. Unlike other manufacturers, Eker and Ely Longganisang Lucban uses more lean meat than fat in its mix. The vinegar dipping complemented the flavors of the longganisa. Since then, it became an added favorite to the viands I paired with fried rice.
I’ve tried other brands of longganisa native to the town but it is not as flavorful and appetizing as Eker and Ely Longganisang Lucban. I understand why this became one of the best-selling longganisang Lucban in Quezon.
The product is available in dozens, in two sizes – small and large. It should be kept frozen to maintain its freshness and flavor.