Healthy longganisa

Healthy longganisa

By : Lourdes S. Rivera



Meat processing provides livelihood projects for would-be entrepreneurs. One of the best resources we have in the country are hogs.

Slaughtering of hogs will give a 70-75% dressing percentage. AN 80 kg of hog will give a carcass (bone-in) of 60 kg. If the carcass is cut into primal cuts (pige, loin, paypay and kasim) theya re called the fabricated cuts into retail cuts will give an income of 1,000-1,500 per carcass including the sale of the bones and the internal organs.

However, if one is interested to process healthy longganisang pinoy, carcass ill hve 40 kgs lean and fat which can produce 60 kgs. Of longganisa which should include Oranic fibers that will increase the yield of the product by 50% thus bringing down the cost.

Lulu S. Rivera, guru of Meat processing in the Philippines, would like to share a recipe called “Healthy longganisan pinoy” which cn be served also for “Longsilog” 1 kg. of longganisa will give sixteen (16) serving portions of longsilog (longganisa,sinangag  at itlog).

Healthy Longganisa Pinoy

Meat Material:

Weight (gms)


Pork lean, ground coarsely                          700 gms

Pork backfat, cubed                                        300 gms.




Curing mix:

Salt, refined                                                       1 ¼ t

Curing salt                                                           ½ t

Phosphate                                                          1 t

Vitamin C powder                                            ¼ t

Chilled water                                                     ¼ cup

 *to dissolve the 4 ingredients



TVP                                                                        ¼ cup

Qualicel                                                                ¼ cup

Versagel                                                              ½ cup

Water                                                                   ¼ cup



Sugar, refined                                                   1 ½ t

Garlic, fried or                                                   6 t

Garlic powder (brown)                                  6 t

Black pepper, ground                                     1 t

Anisado wine                                                     3 t

Meat enhancer                                                 ½ t

MSG vetsin                                                         ½ t

Annatto Powder                                              1 t

Paprika powder                                                                1 t

BF blend (binder / Filler)                               1 t



1.       Select good quality raw materials. Grind meat and back fat coarsely.

2.       Measure or weigh all ingredients. Add meat to the curing mix and mix until tacky, then add extenders and mix again. Add the rest of the ingredients and mix till well blended.

3.       Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day.

4.       Stuff into clean fresh natural casing  or collagen casing. Link to desired lengths (4 inches long).

5.       Pack in polyethylene bags ( ¼ or ½ kg.) Store in freezer.


Packaging materials:

Natural hog casing or collagen casing (#23-28)

Polyethylene bags ¼ kg ½ kg.


Size: 4” x8”  6” x 10”



Thickness: 0.003


If skinless:

Use paperlyne sheets or plastic sheets 4” x 4” . (Meat and fat  should be finely ground. If to be prepared n skinless type.)


Yield: 1.8 kgs.



Source:MARID agribusiness

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.