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This document discusses the origins and preparation of longanisa sausage. It begins with an overview of how longanisa spread throughout Spanish colonial territories and became incorporated into Filipino cuisine. It then provides details on the ingredients and cooking process for longanisa hamonado from the Philippines. The remainder summarizes literature on the origins of longanisa in Spain, common cooking methods, and methodology for an experiment making rabbit longanisa, including procuring, dispatching,

Author

Mosses Emmanuel A. Miranda

Language

EN