One of the things I make sure I never miss during my Baguio travels is their delicious garlic longganisa. I dream about it during the six-hour bus ride. I make a breakfast of it when I arrive. I eat it on cheap carinderia for lunch. I dine on it on posh restaurants for dinner. And more importantly, I bring it back home with me after the trip.
|BAGUIO’S DE RECADO AND JAMONADO LONGGANISA|
Apparently, Baguio’s very own longganisa has two versions. Most people are aware of the garlic one, the de recado type as they refer to it, but they also have a sweet one, the jamonado version. While I prefer the former, I haven’t really tried the latter that much.
|VIGAN VERSUS BAGUIO|
To be honest, I really do confuse the taste of Baguio to that of Vigan longanisa. Both are almost the same size—small and roundish—made of pork, and are both garlicky. It is said though that the latter is marinated in basi (sugarcane vinegar) while the former is not. If I had to choose between the two, I’d choose both, lol.
|VIGAN LONGGANISA AT BAGUIO PUBLIC MARKET. WHY?!|
The longganisa business started in Baguio in the 1940’s when families renowned for their meat products in the city started producing them, each with their own secret recipes infused with the usual garlic and salt spices; the Tuvera’s, Alabanza’s, Alvar’s, Lapira’s and Pasupil’s.
|LONGGANISA SECTION OF THE MARKET|
It has since grown into an industry into itself, even prompting the meat shops of the city to join together in 2006 to produce 3.5 kilometers of longganisa for showcase. Most hotels in the city offer it as their breakfast fare. And for tourists visiting the Summer Capital of the country, bringing back home a pack or two is a must, along with a jar of Good Shepherd’s ube jam and a canister of peanut brittle.
|OFF TO THE BAGUIO PUBLIC MARKET|
And the best place to seek out the best longganisa in Baguio City, the Baguio Public Market near the Maharlika Livelihood Complex at the foot of Session Road.
And, indeed, you can’t miss the numerous stalls selling this delicacy on the longganisa section of the market. Here, you’d find all variations of these sausages; sweet and garlicky ones from Baguio, Vigan longganisa, less fat, more fat, small ones, big ones.
|WHEN THEY SAY PURE GARLIC, DON’T BELIEVE RIGHT AWAY. LOL|
But don’t be fooled. Most of the stalls here, according to friends and my very own experiences, are not up to par when it comes to flavor. What I bought before tasted so bland, you can hardly call it garlic longganisa.
The real deal can be found at the meat stalls at the second floor of the market.
|THE LEGIT BAGUIO LONGGANISA STALLS ARE AT THE SECOND FLOOR MEAT SECTION|
We found this out while eating at Goto BP where they serve a mean longganisa meal they dub as sixsilog. They recommended Enriquez’s (formerly Dipasupil) at the Baguio Public Market. Apparently, they’re one of the first families who made the city’s longganisa as a popular pasalubong. And with their resume of hotels they supply, we really can’t argue.
Another popular brand is Tuveras. They’re also located on the second floor of the market and they also have an impressive list of hotels they supply, not the least of which is Baguio’s Country Club.
|BRING HOME A PACK OF MEATY GOODNESS FROM BAGUIO CITY|
So, the next time you decide to bring back Baguio City’s ultimate pasalubong, be sure to explore further up the public market’s meat section and bring yourself home an authentic Baguio longganisa—besides a bunch of wooden barrelmans for your buddies, of course.
Baguio Public Market
Address: Rajah Soliman St. Baguio City, Benguet
Open Hours: 8:00AM to 6:00PM
GPS Coordinates Map: 16.415239, 120.595024
Enriquez Meat Stall
Address: 2nd Floor, Meat Section, Baguio Public Market
Contact Number: (074) 442-9805 | (074) 304-3455