There are many longganisas (native sausage) in the country. Each region has its own version. The very famous are the longganisang Lukban and Vigan. In Cebu, they also have a version. It is sweet and small but also delicious. They call it chorizo. There is this longganisa that is not that famous yet but it was one of the tastiest that I encountered. It is the longganisang Calumpit.
I first tasted it when by boss from Calumit Bulacan brought it to our company outing. It was so “garlicly” good. It went perfectly with the “pinakurat” vinegar of Iligan. To my enticement to this, I ate it for breakfast and lunch.
When we passed by his house, I did not missed the opportunity to buy it in the public market of Calumpit. The following day, I asked my loving wife to cook it for our breakfast. She was also carried by the superb taste of this wonderful longganisa. Nabitin ako!!! I asked her to fry some eggplant and do some tomato side dish. It was a perfect way that we did to start our day.
My fellow foodies, this is another culinary jewel that I found. I hope you will also get the chance to taste this Longganisang Calumpit. Rapsa to the max!!!
