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The Longganito sausage is The Butchery’s version of the traditional Filipino longganisa composed of pork meat*, pork fat*, loads of garlic*, cane vinegar*, Himalayan pink salt and a few key spices* served in bite size portions. (*organic)

Natural Hog Casing


.6 %

6 g

20-30 %

The Story

“Nothing quite starts your day but with a good traditional Filipino lonnganisa breakfast. We’ve always wanted to make the classic Filipino lonnganisa so we decided to create a version that is garlicky; infused with The Butchery’s key secret spices in cute bite-size portions. And what better way to call these little sausages but “longganitos””- Kiko and Jessica Keep frozen. Can be stored for several months but best consumed within 3 months for best flavor and quality. Cooking Instructions: Thaw sausage in the fridge. Simmer with 6 tablespoons of water over low-medium heat. Cover and turn every few minutes. When water evaporates drizzle with your preferred oil and brown skin for 5 mins. Avoid overcooking as it will dry out the sausages. Let it rest for a minute and consume while warm. Suggested Usage: Dipped in vinegar, rice with egg, tacos and more