What Type of Meat is Longanisa?

December 1, 2025 •

4 min read

Over 7,000 islands in the Philippines contribute to a vast array of unique culinary traditions, including numerous regional versions of longanisa. While most longanisa is made from pork, its specific flavor profile and meat composition can vary dramatically depending on where it originates.

Quick Summary

Longanisa is a sausage with many variations, primarily featuring pork but also using beef, chicken, or other meats, seasoned with different spices depending on its regional origin. The Filipino versions range from sweet (hamonado) to garlicky (de recado) and can be cased or skinless.

Key Points

Primary Meat: Longanisa is predominantly a pork sausage, often made from ground pork or a mix of pork meat and fat.
Regional Variations: While pork is traditional, many regional variants exist, using other meats like beef, chicken, or turkey.
Sweet vs. Garlicky: Filipino longanisa is broadly categorized as either sweet (hamonado) or garlicky (de recado), depending on the spices and sugar used.
Spanish Origin: The sausage has Spanish roots, adapted over time to Filipino tastes, often incorporating more garlic and local ingredients.
Preparation Methods: Longanisa can be cased in hog intestines or prepared as skinless patties or logs.
Versatile Dish: It's a breakfast staple, commonly served with rice and eggs, but can also be grilled or used in other recipes.
Unique Variants: Some versions, like pinuneg from the Philippines, are a type of blood sausage.
Mexican vs. Filipino: Mexican longaniza is often spicier and longer than its Filipino counterpart.

The Traditional Meat: Pork

Traditionally, longanisa is a pork sausage. The cut of pork used, as well as the fat-to-lean-meat ratio, is key to the texture and flavor. Pork shoulder or pork belly are common choices, as they provide a good balance of meat and fat that keeps the sausage moist and flavorful during cooking. In many Filipino versions, particularly the sweet hamonado types, a higher fat content is used to create a juicy, decadent sausage. For example, Pampanga longganisa, a popular variant, is a sweet pork sausage with a noticeable reddish color. The ground pork is mixed with a signature blend of spices, sugar, and vinegar before being packed into casings or formed into skinless logs.

Regional Variations and Non-Pork Meats

While pork is the most prevalent meat, longanisa's widespread popularity has led to many different versions that use alternative meats. These regional variations reflect local ingredients and preferences. Some examples include:

Beef: In certain parts of the Philippines, like Nueva Ecija, a beef longanisa called batutay is popular. This variant tends to be sweeter and has a distinct beef flavor profile that sets it apart from its pork counterparts. American-based recipe developers also often provide options for making longanisa with ground beef.
Chicken and Turkey: Puerto Rican-style longaniza is sometimes made with chicken or turkey, offering a leaner alternative. Some Filipino recipes also allow for the use of chicken, making the sausage more accessible for those who don't eat red meat.
Blood Sausage: The Cordillera Administrative Region in the Philippines has a unique version called pinuneg, a pork blood sausage that is dark maroon in color.
Offal Meat: Some Spanish recipes, like the Longaniza o Chanfaino from Galicia, use offal meat like heart and lungs in addition to pork meat.

The Spanish Connection: Pork and Anise

It is worth noting the sausage's Spanish origin. The Spanish longaniza is a pork sausage flavored with spices such as anise seeds, which give it a distinct flavor and aroma. The Filipino longganisa is an adaptation of this Spanish sausage, with flavor profiles evolving over centuries to reflect local tastes, often becoming sweeter, tangier, or more garlicky. This historical tie explains why many foundational versions of the sausage use pork.

Comparison Table: Regional Longanisa Variants


Variant Name	Origin	Primary Meat	Dominant Flavor	Key Ingredients
Pampanga Longganisa	Pampanga, Philippines	Pork	Sweet	Brown sugar, garlic, vinegar, annatto
Vigan Longganisa	Ilocos Region, Philippines	Pork	Garlicky, savory	Coarse salt, plenty of garlic, vinegar
Batutay	Nueva Ecija, Philippines	Beef	Sweet	Brown sugar, minced garlic, spices
Longanisa de Recado	Philippines	Pork	Garlicky	Vinegar, soy sauce, garlic, black pepper
Mexican Longaniza	Mexico	Pork	Spicy	Chiles, spices, longer and thinner than chorizo
Puerto Rican Longaniza	Puerto Rico	Pork, chicken, or turkey	Achiote-colored, flavorful	Annatto seeds, garlic, oregano

Cooking Longanisa and Its Versatility

Regardless of the meat type, longanisa is an incredibly versatile food. It's most famously known as a key component of the Filipino breakfast dish long-si-log, which includes longanisa, garlic fried rice (sinangag), and a fried egg (itlog). However, it can be used in many other dishes. The sausages can be pan-fried, grilled, or mixed into rice dishes and stews.

Pan-frying: Many skinless longanisa varieties are cooked by first simmering them in water to cook the meat through. Once the water evaporates, the sausage is fried in its own rendered fat until beautifully caramelized.
Grilling: Some longer, cured longanisa, particularly those with casings, are excellent for grilling, which adds a smoky flavor and a nice crispness to the exterior.
Adding to Other Dishes: Longanisa can be crumbled and added to rice, pasta, or egg dishes to add a burst of savory, sweet, or garlicky flavor.

Conclusion

While the answer to “what type of meat is longanisa?” is primarily pork, the delicious truth is that this sausage category has expanded to include a wide range of meats and regional flavors. The adaptability of longanisa, from the sweet pork of Pampanga to the garlicky beef of Nueva Ecija, makes it a beloved staple in Filipino cuisine and beyond. The next time you encounter longanisa, consider its origin and a world of unique, meaty possibilities.

Longanisa-Making Steps

Prepare the Meat Mixture: Combine ground meat (typically pork), spices, sugar, and vinegar in a bowl.
Marinate for Flavor: For best results, refrigerate the mixture for several hours or overnight to allow the flavors to meld and deepen.
Shape the Sausages: Stuff the mixture into hog casings or form them into skinless logs using cling wrap or wax paper.
Cook to Perfection: Pan-fry or grill the sausages until they are fully cooked and caramelized.
Serve and Enjoy: Pair the hot longanisa with garlic rice and a fried egg for a classic breakfast or incorporate it into other meals.

Disclaimer: The information provided is for general knowledge and informational purposes only. Specific recipes, preparation methods, and ingredients can vary greatly based on regional tradition and personal preference.

Frequently Asked Questions

Filipino longganisa has adapted from its Spanish counterpart, developing a wider array of distinct flavor profiles, ranging from sweet to sour to garlicky, while Spanish longaniza is often a cured pork sausage flavored with anise.

Yes, while the most common meat is pork, many regional recipes and modern adaptations use other meats like beef, chicken, or turkey. For example, Batutay is a sweet beef longanisa from Nueva Ecija.

The reddish-orange color often associated with longanisa comes from annatto seeds (achuete in Filipino) or paprika, which are added to the meat and spice mixture.

No. Filipino longanisa is categorized into two main types: hamonado (sweet) and de recado (garlicky/savory). Some regional varieties, like Vigan longganisa, are known for their distinct garlicky and sour taste.

A common method for cooking longanisa is to pan-fry it. You can start by simmering the sausages in water until the liquid evaporates, then continue to fry them in their own rendered fat until they are golden brown and caramelized.

Longanisa is a popular breakfast food, most famously served as part of a long-si-log meal with garlic fried rice (sinangag) and a fried egg (itlog). It can also be paired with a dipping sauce of spicy vinegar.

Skinless longanisa refers to sausages that are not stuffed into casings. Instead, the meat mixture is formed into logs or patties and wrapped in wax paper or plastic wrap, then chilled or frozen before cooking.