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Wednesday, July 26, 2006
Tourism Weekend to focus on longanisa
By Rimaliza Opiña
FIRST, there was the longest raisin bread, then the carved ice castle. Now, it will be the longest string of Baguio longanisa.
Not bad for a city, known not only for its fresh fruits and vegetables, but also for its penchant for dishes whose staple ingredient is meat - either red or white - that is.
On the occasion of the Hotel and Restaurant Tourism Weekend on September 28 to 30, the Hotels and Restaurants Association of Baguio (HRAB) will feature the longest string of Baguio longanisa, which reportedly will cover twice the length of one lane of Session Road.
While the country’s tastiest longanisa was identified as a product of Vigan in Ilocos Sur; Lourdes Ng, HRAB vice president for restaurants, said the marble-shaped and sweet longanisa served in several restaurants here is Baguio’s homegrown de recado.
Vonda Alabanza, whose family pioneered in the meat business here, said the de recado has less fat and is free from preservatives.
The Alabanza’s were tapped by the HRAB to prepare the de recado. Around 500 people along the stretch of Session Road will parade it.
Preparation of the de recado longanisa, including the slaughtering of pigs, will take one week. Alabanza said that the mixing of ingredients and the actual preparation of the longanisa will be done for three days, before it is displayed to the public. Around 500 kilograms of meat and three kilos of hog intestines will be used for the preparation of the de recado.
Session Road will be closed to traffic on September 30 and sidewalk cafes will be set up. Samples of the de recado will be cooked on-the-spot so spectators can sample Baguio?s original longanisa for a minimal fee.
Other activities of the HRAB will include a fruit and vegetable carving competition, pastry making, food presentation, pastry and dessert making and the creation of new recipes using traditional Cordilleran recipes with a twist of Western cuisine.
(July 26, 2006 issue)
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