Juan Suarez is Lucban's original longaniza teacher, who studied Mexico's Chorizo de Bilbao. He used pig’s intestines, instead of banana leaves and egg whites.
Lucban's 30 years “Langgonisang Lucban” pioneers, Gilbert Daza family uses 70% lean meat and 30% fat. The ground meat is mixed with ingredients - juice from oreganostalks and leaves, lots of garlic, salt, paprika, ground pepper and binders into sausage casing.[10]
In 2014 "Pahiyas & Longaniza Festival", 40,000 sausages were made by Rimberto Veloso, of Eker and Ely’s longganisa, including 10 commercial sausage makers, from May 12 to 19, a “one whole week of buying spree” — P150 a dozen for jumbo size and P75 for regular. The reddish sausages adorned façade of houses, stores, and public market stalls.[11]
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