The Story of Longganisa and Bagnet
This blog feature from Our Awesome Planet takes readers into the heart of Vigan’s food culture by showing how some of the city’s most famous dishes are traditionally prepared. It focuses on a local butchery and longganisa/bagnet maker in Vigan, where the process behind Ilocano favorites such as Vigan longganisa, Ilocos bagnet, and okilas is shared.
Ilocos bagnet is presented as a well-loved pork dish known for its double-fried crispiness. The blog explains that it is cooked in lard using a large kawali over an old-style wood-fired oven. The pork is fried, rested, and fried again to achieve its signature crunch and rich flavor.
The article also introduces okilas, a Vigan specialty described as chicharon served with dinuguan. It highlights the Ilocano practice of making full use of pork by drying pig skin for several days until it becomes crispy chicharon, while the dinuguan is slow-cooked into a thick, flavorful dip.
Vigan longganisa is another highlight of the blog. It is described as a salty pork sausage best paired with Ilocos vinegar. The mixture uses pork meat, fat, garlic, sugarcane vinegar, atsuete, and soy sauce before being packed into intestine casing, dried, and later fried for serving.
As part of Tatak Ilocos Cuisine, this blog is a strong representation of Ilocano food heritage. It shows how traditional preparation methods, local ingredients, and family-style food craftsmanship continue to define the bold, savory, and unforgettable taste of Vigan and Ilocos cuisine.
The Secret of Vigan’s Bagnet, Okilas and Longganisa! — Our Awesome Planet
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