LEGAZPI CITY – When you think of Guinobatan, it’s impossible not to think of longganisa. This quiet town in Albay, known for its scenic landscapes and rich cultural legacy, also has a culinary claim to fame: it produces the best longganisa in the region. As you wander through the bustling Guinobatan Public Market, you’re immediately greeted by lively chatter, vibrant displays of fresh goods, and the mouthwatering scent of local cuisine. Hanging neatly in rows, the longganisas take center stage. More than just food, these artisanal sausages have become icons of identity—evolving far beyond mere local staples.
For the people of Guinobatan, they’re a living piece of heritage and a source of community pride. With its rich, garlicky flavor and traditional preparation, Longganisa de Guinobatan has captured the hearts of not only locals but food travelers as well. It has become a symbol of resilience and craftsmanship, telling the story of a town that—much like the sausage itself—has endured, adapted, and continues to thrive through generations.
A Family’s Legacy at the Market
Each morning, familiar faces of longganisa vendors prepare their sausages by hand. Among them is 64-year-old Nanay Josefina Fabio, who has been making longganisa for as long as she can remember.
“Ito na talaga trabaho ko dati pa, yung anak ko katulong ko gumagawa,” shared Nanay Josefina. Referring to longganisa-making, “hindi naman lagi, halimbawa ngayon gumawa bukas hindi.”
Translation: “This has really been my work ever since; my daughter helps me make them. But not all the time—if we make longganisa today, we won’t make it tomorrow.”
Using hand-chopped ingredients and traditional marination methods, Nanay Josefina ensures every sausage reflects the authenticity the product is known for.
“Ang ingredients man sana san, pising (meat), pantali (for tying), and taba (fat). Manu-mano ang paggawa niyan, hinihiwa lang yan.”
Translation: “The ingredients are just meat, tying string, and fat. Everything is done by hand—it’s all manually chopped.”
For vendors like Nanay Josefina, pricing depends on the ingredients used. A pack of 250 pieces of taba (fatty) longganisa costs ₱700, while the karne (meaty) variant of the same quantity sells for ₱750. Individually, each piece goes for ₱7 for taba and ₱10 for karne.
Though she can’t estimate the exact number of hours it takes, she notes that marination is key to ensuring the sausage is flavorful.
Fifty-nine-year-old Tatay Vivencio Malano Jr. also sells longganisa alongside Nanay Josefina.
“Alas tres didi na ako hanggang alas kwatro na yan,” says Tatay Vivencio. “Minsan matumal ang benta. Pag may mga okasyon—kunyari fiesta, or may mga umuuwi galing Manila o kung saan—maraming bumibili, pangpasalubong.”
Translation: “I’m already here by 3:00 a.m. and I stay until 4:00 p.m. Sometimes, sales are slow. But during occasions like fiestas or when people come home from Manila or elsewhere, many buy longganisa as pasalubong (homecoming gifts).”
Despite challenges like fluctuating sales and rising ingredient costs, these market vendors keep the flame of artisanal craftsmanship alive. For many, it’s more than just a livelihood—it’s what has sustained their families for generations.
The Longganisa Festival: A Celebration of Identity
Every year, Guinobatan celebrates its culinary pride with the lively Longganisa Festival, which combines street dancing, culinary competitions, and the much-anticipated longganisa-making contest.
Timed with the town’s fiesta in honor of Our Lady of Assumption, the festival brings together artisans, entrepreneurs, and families. It’s more than just a food fair—it’s a platform for cultural preservation and empowering the local economy.
From street stalls to established brands, everyone gets a chance to shine—none more so than Sean-Susan Longganisa.
The Palizas: Pioneers of Native Sausage Processing in Guinobatan
Among those elevating longganisa to new heights is Sean-Susan Food Products, founded in 2010 by husband-and-wife duo Eduardo Sean O. Paliza and Susan T. Paliza. Rooted in Iraya, Guinobatan, the brand has become synonymous with both quality and tradition.
Eduardo and Susan, both natives of Guinobatan, initially ran a tapsilogan before venturing into sausage-making. What sets their Longganisa de Guinobatan apart, according to Susan, is its distinct size and preparation.
“Ang difference lang naman niya, dito sa atin, ang Longganisa Guinobatan, bite-size siya na maliliit,” she said. “Dito talagang manual effort, kumbaga mas may effort yung labor.”
Translation: “The only difference is that here in Guinobatan, our longganisa is made in small, bite-sized pieces. Everything is done manually—it really takes more labor.”
The small operation currently employs four to five workers. Despite its size, Sean-Susan competes with larger producers by staying true to its artisanal roots.
Their daughter, Czarina Paliza, explained their unique marketing approach. Many customers come directly to their home or their tapsilogan located at the Public Market.
“Kami talaga yung manufacturer. Yung tapsilogan, 4 PM nagbubukas hanggang 4 AM,” she said.
“May mga loyal customers na kami. Minsan sila na ‘yung nagre-resell, halimbawa sa Polangui. Yung constant reseller namin ay nagsu-supply sa Sumlang Pasalubong Center, at sa Bicol International Airport meron din. Yung iba kumukuha ng bulk orders tapos sila na ang nag-aangkat sa Manila.”
Translation: “We’re the actual manufacturers, and our tapsilogan opens from 4 PM to 4 AM. We already have loyal customers—some of them resell in places like Polangui. Our constant reseller supplies the Sumlang Pasalubong Center, and our products are available at the Bicol International Airport. Others buy in bulk and bring them to Manila.”
Prices have increased slightly over the years—formerly ₱200 per pack (20 pieces, ¼ kg), now ₱225.
“Yung classic, dati ₱175, ngayon ₱200 na. Dahil talaga sa mahal ng ingredients,” Czarina explained.
“Hindi kami nag-aangkat ng imported meat—lahat fresh from the market.”
Translation: “Classic used to be ₱175, now it’s ₱200. The increase is really due to the rising cost of ingredients. We don’t import meat; everything we use is fresh from the market.”
Their tapsilogan has helped customers taste and immediately purchase their longganisa.
“Ang advantage namin, since meron kaming tapsilogan, nalalasahan agad. Kapag nagustuhan ng customers, agad silang bumibili,” Susan said.
Translation: “Our advantage is that customers can taste it immediately at our tapsilogan. When they like it, they buy it right away.”
They also use social media and participate in national events like the Orgullo Kan Bicol trade fair at SM Megamall, with support from agencies like DTI and DOST to ensure top-quality standards.
Exporting remains a challenge.
“Mahirap sa karne kasi halal dapat ang pang-export. Unless na-export lang for personal consumption,” Czarina explained.
Translation: “Exporting meat is difficult because it has to be halal. Unless it’s for personal consumption.”
Describing their signature taste, Susan said:
“Sa amin, garlicky. Sa iba kasi matamis. Sa atin, more on salty, basta savory siyang garlic, tapos bite-size.”
Translation: “Ours is garlicky. Others are sweeter. Ours leans salty—savory garlic flavor in bite-sized form.”
Czarina added that their longganisa is tied to community identity.
“Ito yung naging One Town, One Product ng Guinobatan. Sa school projects, kapag tinanong kung ano ang produkto ng bayan—longganisa agad ang sagot.”
Translation: “This became Guinobatan’s One Town, One Product. In school projects, when asked about our town’s product—the answer is always longganisa.”
Production varies by season, but demand spikes during holidays like Holy Week. Despite challenges, Sean-Susan remains committed to tradition.
Susan credited sanitation and labor quality as key to their success.
“Yung recipe namin fixed na. Ang importante sa amin ay yung quality ng labor—hindi pwedeng sa madumi gagawin. Tapos yung produkto namin frozen fresh kaya nape-preserve ang quality.”
Translation: “Our recipe is already set. What matters most to us is labor quality—we don’t make our products in dirty conditions. And our longganisa is frozen fresh, so its quality is preserved.”
Even their packaging reflects care. Rather than plastic ties, they use abaca fiber, which is safer and environmentally friendly.
“Yung traditional, ang ginagamit na pangtali, plastic. Noong nag-register kami sa DENR, sinabi nilang wag plastic kasi yung microplastic naiingest.”
Translation: “Traditionally, longganisa is tied with plastic. But when we registered with the DENR, they told us not to use it because microplastics can be ingested.”
Innovation also has its place. During a cooking contest, Susan created “Longganisa Express,” substituting the sausage for pork in the iconic Bicol Express. The twist earned them the title of first-ever Longganisa Festival Culinariachampion in 2013—earning features in Philippine Daily Inquirer and Kapuso Mo, Jessica Soho.
A Flavor Worth Preserving
Entrepreneurs like Eduardo and Susan Paliza prove that staying true to tradition—while embracing innovation—can lead to lasting success. Their journey from a small tapsilogan to becoming culinary ambassadors of Albay shows how local flavors, when nurtured with heart and purpose, can leave a mark far beyond town borders.
As new food trends emerge, the bold flavors and cultural weight of Longganisa de Guinobatan set it apart. For those who’ve yet to try it, a trip to Guinobatan offers not just beautiful landscapes but a flavorful, must-try culinary adventure.
For the Palizas, as long as there are hands willing to craft it, Longganisa de Guinobatan will continue to sizzle in kitchens, markets, and memories for generations to come.
