It is made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar.

[2][3][4][5][6][7][8][9] Juan Suarez is Lucban's original longaniza teacher, who studied Mexico's Chorizo de Bilbao.

The ground meat is mixed with ingredients - juice from oregano stalks 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.