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Longganisa traces its roots to Spain, where longaniza is a long, pork sausage seasoned with paprika, cinnamon, aniseed, garlic and vinegar. It is sold fresh and must be cooked. It’s not to be confused with chorizo, which is mostly fermented, smoked or cured, then sliced and eaten with no cooking required, or added to flavor a variety of dishes.
In making tocino in the Philippines, the pork belly meat is first sliced into thin strips. Anise wine, annatto, water, sugar, and salt are then combined in a container to make a mixture. Each of the meat strips is then sprinkled with the mixture and then stacked in a separate container, which is then covered and kept refrigerated for about three days to cure.
The word tapa is related to the Sanskrit term tapas which means “heat”. In Tagalog, a restaurant that primarily serves tapa is called a tapahan, tapsihan or tapsilugan. According to some sources, tapsilog and tapsihan are colloquial slang words. However, these terms are used by those restaurants and many Filipinos of all social strata. Tapsilog and tapsihan, therefore, may be considered standard words in the Filipino language rather than slang.