“Could we send you some Lucban longganisa?” my mama asked.
My heart leapt when I read her message, but my happy balloon burst when I remembered how the garlic perfume of this type of Filipino sausage permeates everything when kept in an enclosed space. Getting smelly clothes in a suitcase is not the perfect scenario if you are asking a kabayan padala favor from someone.
Lucban longganisa brings back memories of spontaneous summer food trips to the said longganisa’s hometown: Lucban, Quezon, to take refuge from the scorching city heat and to taste local specialties. Our family would brave the zigzagged narrow highway, a two-hour drive from our Rizal home to the hilly town of Lucban, and grab a bite at our long time favorite Lucban restaurant, Buddy’s, which was located near town plaza (or the town center). We always feasted on a large bilao (a large woven circular platter) of Pancit Habhab: al dente egg noodles in soy sauce topped with pechay, carrots, sayote, snow peas and crispy pork belly doused in calamansi and vinegar traditionally eaten off a banana leaf using your mouth without utensils (Hence the name “habhab” meaning to wolf down a dish from plate to mouth), with crispy, salty and garlicky Lucban longganisa: blushing pink pork sausages dotted with extra large sparkly beads of fat bursting at the torn, brittle fried casing, kept together at the ends with buntal fiber thread. Of course, we didn’t leave Lucban without bringing home more of their longganisa.
In as much as I missed my beloved Lucban longganisa:, I’d have to settle with the sausages that we have hoarded over the weekend. Sigh. These chorizo beef sausages should be enough to get me through my 6-month Lucban longganisa drought. Are they really? After devouring the two Chorizo sausage links for breakfast, there still thrives an unhappy Lucban longganisa space inside my Filipino foodie heart 🙁