That tasty, thumb-sized meat product that used to be called as “the Ultimate Baguio Pasalubong” is this year’s focus of the 3rd Hotel, Restaurant and Tourism (HRT) Weekend, when the longest Baguio original longganisa will be paraded and sold on Sept. 30 along Session Road here.
BY PINK-JEAN FANGON MELEGRITO
Posted by Bulatlat
BAGUIO CITY — That tasty, thumb-sized meat product that used to be called as “the Ultimate Baguio Pasalubong” is this year’s focus of the 3rd Hotel, Restaurant and Tourism (HRT) Weekend, when the longest Baguio original Longganisa will be paraded and sold on Sept. 30 along Session Road here.
The Hotel and Restaurant Association of Baguio (HRAB) with the Alabanza Meat Store organized the activity, “bringing back home the Baguio Longganisa.” The Alabanza Meat Store started making longganisa on Sept. 19, producing the first 90 kgs. from the 1,061 kgs. of meat to produce approximately 8,500 dozens (at least 3.5 km covering twice or thrice the size of the Session Road).
Ronda Alabanza, current general manager of the Alabanza Meat Store, shared that to be able to reach the 3.5-km target length, production has to be increased up to 100 kgs. a day until the parade comes, on top of the 80-100 kilos produced daily for the Baguio market.
Short and stout, the Baguio original longganisa has no preservatives. Spiced with garlic and salt and other natural seasonings, it could stay fresh for a month if frozen, and at least a week if not, Alabanza said. She humbly said she could not compare it with other longganisas like that of Vigan or Pampanga.
According to HRAB chair and Baguio Country Club general manager Anthony De Leon, Session Road would be closed at 7:00 a.m. to give way to the Longganisa Parade and the assembly at the Baguio Convention Center.
“This event (Longest Baguio Longganisa Parade) is not intended to show that Baguio has the best longganisa. This is only to highlight the once-forgotten Baguio’s own longganisa,” quipped De Leon. “Around 600 to 700 culinary students with some Alabanza employees in chef uniforms and gloves would ensure the sanitation of the longganisa for the consumers,” De Leon explained.
After the parade, the longganisa would be sold at stalls along Session Road until 1:00 p.m. Some restaurants have already pre-purchased some of the longganisa, and another portion would be used for culinary contests with 194 student participants and 92 professional participants from all over Luzon, De Leon elaborated.
In 1946, the Alabanza brothers, Roberto and Onofre, with the families Tuvera, Alvar, Pasupil and Lapira, established the first meat stalls in Baguio that sold the original Baguio longganisa, the original recipe for which came from Ambrosia Alabanza and her husband. Also, the other families each had their own unique longganisa recipe. Since then, the Baguio longganisa has been a popular pasalubong for everyone visiting the city.
The Alabanzas still continue using the traditional recipe, however, they have added secret ingredients, Ronda shared. Almost 80 kgs. of the Alabanza longganisa are produced daily, distributed and sold to various meat stalls in Baguio.
Meanwhile, the Alabanza Meat Store would also sponsor the Alabanza Longganisa fusion freestyle cooking competition at the Multi-Purpose Hall of the Baguio Country Club, 1P.M. on Sept. 30.
Moreover, HRT Weekend activities on Sept.28-30 also include travel business management seminars, various hotel & restaurant competitions (cooking, baking, cake decoration, ice carving, showpiece making, floral design, and bar tending) and the Search for Mr. & Ms. HRAB ‘06 at the Country Club, SM Atrium and the Baguio Convention Center. (Bulatlat.com)