Chorizo de Cebu is a beloved Filipino dish that deserves more recognition.
When talking about food production in Cebu, most would bring up dishes like lechon, torta, or chicharon, which have significantly aided the island’s economy and tourism sector.
It’s a bit surprising, however, how rarely people mention the bustling sausage-making industry in Cebu City.
Many consider Chorizo de Cebu as the best sausage in the Philippines, primarily because of its distinct taste. While clearly inspired by Spanish cuisine, it is a proudly Filipino dish.
These are sold in plenty of public markets and offered at a typical Filipino barbecue restaurant or late night food park. Some buy them as souvenirs, while others store them at home for a delectable breakfast meal.
It’s beloved not just by Cebuanos, but also by other food aficionados worldwide, especially because of how distinct it is compared to other versions of the dish.
ORIGIN AND TASTE
A “chorizo” is a type of spicy sausage made up of pork and red peppers, seasoned with chili and paprika commonly used in Spanish and Mexican cuisine.
While little is known about the history of chorizo in the Philippines, it may be traced back to the Spanish colonial era, from which many Filipino dishes also originated.
It’s likely that Filipinos learned about this dish from serving it to the Spaniards during their dinner banquets. Early Filipinos later on created their own versions of the sausage, sometimes referred to as “longganisa“.
Most Filipino longganisa recipes consist of a homogeneous mixture of ground pork, salt, crushed black peppers, and multiple cloves of garlic. This is then encased inside hog casings made from the thoroughly cleaned intestines of a pig.
Chorizo de Cebu, on the other hand, uses the same mixture, but with an added marinade of pineapple juice, turning the savory dish into a hamonada.
This gives the recipe a distinct taste to other sausages in the country. Recipes from outside Cebu are more garlicky, whereas Cebu longganisa is sweeter, with a little bit of spice.
The sausage is molded into small little balls linked together on a long string. It has a rich red color, taken from its use of annatto.
Most recipes recommend that you cook the chorizo in a pan with a little bit of water. Cooks then poke the sausages to release the oil from inside.
Another method is to grill the sausage on an open fire if you prefer a more charred texture. You will know when the dish is cooked once the meat starts oozing out of its hog casing.
Chorizo de Cebu is best served with a hot bed of rice or pieces of puso (hanging rice).
WHERE TO GET CHORIZO DE CEBU
The city’s markets are the best places to try this delicacy, especially at the Taboan Public Market. The second biggest public market in the city also houses the main factory for chorizo in Cebu.
The factory is located deep within the market, in the middle of several small-scale eateries. Here, you will find dozens of workers assembling strings of Chorizo de Cebu to be distributed to other markets.
These are then brought to nearby eateries for customers to try, along with other popular Cebuano delicacies.
These are distributed to areas like the Banawa Public Market as well, which is often considered one of the best places to buy Chorizo de Cebu. There are dozens of stalls selling them inside, especially right by the entrance.
CHORIZO DE CEBU FESTIVAL
It’s not often that we see chorizo being featured or highlighted at festivals, the same way other famous delicacies in Cebu are celebrated.
This all changed in 2025, when the Cebu City government hosted the first Chorizo de Cebu Festival at the Plaza Sugbo Grounds.
The event was hosted by the Department of Veterinary Medicine and Fisheries (DVMF) and the City Market Authority, in line with the Cebu City Charter Day celebration.
The event’s main goal was to highlight the dish by gathering several chorizo vendors near Cebu City Hall. It’s scheduled to run from February 17th to the 21st, a week before the Charter Day celebration on February 24th.
According to a report from CDN Digital, Cebu City Mayor Raymond Garcia lauded the festival, highlighting how the chorizo making industry should be promoted in the city. (2025)
Garcia expressed an interest in meeting the pioneers of the dish to give them recognition through the city’s Heritage Awards. He believes it plays an integral part in Cebu’s culture as one of the most mass produced ingredients.
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This local variant of a Spanish sausage is without a doubt a staple among many Cebu products and delicacies. Countless restaurateurs, chefs, and businesses have tried to replicate its unique blend of subtle sweetness with just the right amount of spice.
With much acclaim from around the country, a big question mark remains as to why this dish is not as celebrated as dishes like lechon or torta. Chorizo de Cebu has all the trappings of becoming a world-renowned delicacy.
An endless supply is made every day, and there are several markets and restaurants where you can buy them. It’s therefore safe to say that the Cebuano chorizo could very well be an acclaimed national dish.
REFERENCES:
Oliverio, Niña Mae. 2025. “‘Chorizo de Cebu: Cebu City aims to strengthen its promotion.” CDN Digital.
https://cebudailynews.inquirer.net/623678/chorizo-de-cebu-cebu-city-aims-to-strengthen-its-promotion
