Bulacan, officially the Province of Bulacan, is a province in the Philippines located in the Central Luzon region. Its capital is the city of Malolos. Bulacan was established on August 15, 1578, and part of the Metro Luzon Urban Beltway Super Region.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Calumpit, officially the Municipality of Calumpit, is a 1st class municipality in the province of Bulacan, Philippines. According to the 2020 census, it has a population of 118,471 people.
Hagonoy, officially the Municipality of Hagonoy, is a 1st class municipality in the province of Bulacan, Philippines. According to the 2020 census, it has a population of 133,448 people.
Pulilan, officially the Municipality of Pulilan, is a 1st class municipality in the province of Bulacan, Philippines. According to the 2020 census, it has a population of 108,836 people.
San Rafael, officially the Municipality of San Rafael, is a 1st class municipality in the province of Bulacan, Philippines. According to the 2020 census, it has a population of 103,097 people.
The North Luzon Expressway (NLEX), signed as E1 of the Philippine expressway network, partially as N160 of the Philippine highway network, and partially as R-8 of the Metro Manila arterial road network, is a controlled-access highway that connects Metro Manila to the provinces of the Central Luzon region in the Philippines. The expressway, which includes the main segment and its various spurs, has a total length of 101.8 kilometers (63.3 mi) and travels from its northern terminus at Santa Ines Interchange to its southern terminus in Balintawak Interchange, which is adjacent to its connection to Skyway, an elevated toll road that connects the NLEX to its counterpart in the south, the South Luzon Expressway. The segment of the expressway between Santa Rita Exit in Guiguinto and the Balintawak Interchange in Quezon City is part of Asian Highway 26 of the Asian highway network. Despite that the name stating the word "North Luzon", the expressway only ends at Santa Ines Exit at Mabalacat, Pampanga which is located in Central Luzon.
The Angat River is a river in the Philippines located in the province of Bulacan. It flows from the Sierra Madre mountain range to Manila Bay. Three dams are located along the river namely Angat, Ipo and Bustos. The catchment or basin area of the river is 1,085 square kilometres (419 sq mi) located in the Angat Watershed Forest Reserve. Angat River snakes through the municipalities of Doña Remedios Trinidad, Norzagaray, Angat, Bustos, San Rafael, Baliwag, Plaridel, Pulilan, Calumpit, Paombong, and Hagonoy. The river joins the Pampanga River at Calumpit via the Bagbag River.
Longaniza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Longaniza essentially tracks the spread of Latin culture around the world. Longaniza derives from Lucanica, a sausage from Lucania in Southern Italy that was adopted by the Latins of Ancient Rome through military contact. From there it spread to Spain, and from Spain, centuries later, to every place in the world with modern "Latin" culture.
Kamayan is a Filipino cultural term for the various occasions or contexts in which pagkakamay is practiced, including as part of communal feasting. Such feasts traditionally served the food on large leaves such as banana or breadfruit spread on a table, with the diners eating from their own plates. The practice is also known as kinamot or kinamut in Visayan languages.
Alaminos longganisa, also known as longganisa Pangasian, is a Filipino pork sausage originating from Alaminos, Pangasinan. It is a type of de recadolongganisa. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, saltpeter, black pepper, bay leaf, vinegar, and garlic in hog casings. It is slightly sour, garlicky taste, typically bright yellow or orange due to the use of achuete seeds, made in bite-sized pieces. It is a popular pasalubong.
Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of de recadolongganisa noted for its salty, garlicky, and sour flavor. It is air-dried, made with ground lean pork, [[[annatto]], coarsely ground pork and fat, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt to taste in hog casings. Chili flakes may also be added. The sausages are celebrated in an annual "Longganisa Festival" in Vigan City.
Chorizo de Macao, sometimes called Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage. The ingredients of Chorizo de Macao is identical to other Filipino sweet longganisas, except for its dry texture and its use of star anise, aniseed, or anise liqueur (anisado), which gives it its distinctive aroma and its name. It is commonly used in Chinese Filipino dishes like pancit Canton and siopao. It is sometimes confused with and used in place of Chinese sausage.
Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of hamonada (sweet) longganisa. They are distinctively red in color due to the use of achuete seeds. Each link is also usually spherical in shape. It is made from ground lean pork, ground pork fat, salt, saltpeter, sugar, anise liqueur (anisado), paprika, black pepper, garlic, and chilis to taste in a hog casing. It can also be made without the casing. They are usually fried or grilled and eaten with white rice, puso, or garlic rice for breakfast.
Longganisa de Guinobatan is a Filipino pork sausage originating from the town of Guinobatan in Albay, Philippines. It is a type of de recadolongganisa. Each link is typically only 2 inches (5.1 cm) in length. It is made from lean pork, pork fat, salt, sugar, garlic, saltpeter, and black pepper. Unlike other Philippine sausages, the meat is uniquely chopped by hand. The dish is celebrated in the annual "Longganisa Festival" of Guinobatan.
Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga. It is a type of hamonado (sweet) longganisa. It is typically longer and thinner than other Philippine sausages. It is made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar. It can be prepared with or without the casing. It is typically dyed orange or red with achuete seeds. It is the most common sweet-type longganisa eaten throughout the Philippines, since it is commercially mass-produced.
Lucban longganisa is a Filipino pork sausage originating from Lucban, Quezon. It is a type of de recadolongganisa. It is characterized by its use of oregano and its garlicky and sour taste. It is made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar. It can be prepared with or without the sausage casing.
Tuguegarao longganisa, also known as the Ybanag longganisa, is a Filipino pork sausage originating from the Ybanag people of Tuguegarao City, Cagayan. It is a type of de recadolongganisa. It is made with coarsely ground pork, black pepper, garlic, coarse salt, and cane vinegar in hog casings. It is typically dyed orange with achuete oil.
Fish longganisa, or fish chorizo, is a Filipino sausage made with fish instead of pork or beef. It is typically made from tuna, tilapia, or milkfish. It is prepared identically to other Filipino longganisa and is marketed as a healthier alternative. It may use regular pork casings, vegetable-based casings, or be prepared "skinless".
