Question: Which two cities are known for having the best longanizas?
About the article "Sausage", section "Chile".

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"Longaniza" (Tagalog: "longganisa"; Visayan: "chorizo", "soriso") are Philippine chorizos flavoured with indigenous spices.
"Longaniza"-making has a long tradition in the Philippines, with each region having its own specialty.
Among others, Lucban "longaniza" is known for its garlic profile, and Guagua for its salty, almost sour, "longanizas".
"Longganisang hamonado" (Spanish: "longaniza jamonada"), by contrast, is known for its distinctive sweet taste.
Unlike Spanish chorizos, "longanizas" can also be made of chicken, beef, or even tuna.
While "longanizas" are fresh sausages, there are also cured sausages in the Philippines called chorizos.
They are available in Spanish style and Chinese style.
They are used in dishes that have Spanish and Chinese influences, such as Philippine-style "paella", and "pancit" Canton. 
"Longaniza" is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as chorizo.
The Chilean variety is made of four parts pork to one part bacon (or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce.
The cities of Chillán and San Carlos are known among Chileans for having the best "longanizas".
Another traditional sausage is the "prieta", the Chilean version of blood sausage, generally known elsewhere in Latin America as "morcilla".
In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at "asados" or accompanied by simple boiled potatoes.
It sometimes has a very thick skin so is cut open lengthwise before eating.
"Vienesa"s or Vienna sausages are also very common and are mainly used in the "completo", the Chilean version of the hot dog.
"Longganisa" refers to sausages flavoured with indigenous spices, with each region having its own specialty.
Among others, Lucban is known for its garlic-laden longanizas ("derecado", "spiced"); Guagua for its salty, almost sour, variety.
"Longganisang hamonado" (from the Spanish: "longaniza jamonada"), by contrast, is known for its distinctively sweet taste.
Unlike Spanish "chorizo", Filipino "longganisa" can also be made of chicken, beef, or even tuna.
Commercial varieties are made into links, but homemade sausages may be simple patties. 
In Chile, longaniza may be eaten during a barbecue with bread as a choripan.
The city of Chillán is known for its longanizas.
Chillán's football team Ñublense are nicknamed "The Clockwork Longaniza" (Spanish:"La longaniza mecánica").
During the festivities of the 18th of September, longaniza is prepared in great quantities. 
 in the Andes.
The traditional anticuchos is made with beef chunks of about 5x5 cm and onions on a metal skewer strung about 40 cm long and 3 x 3 mm, roasted.
Anticuchos are commonly prepared with different types of beef and to a lesser extent with chicken, usually cut into pieces of 2 x 2 cm, strung on a skewer of no more than 30 cm long, with pieces of sausage, Viennese and vegetables such as onions, bell peppers, carrots and mushrooms alternated on the skewer, just like cooking meat on a barbecue (asado).
Usually they're seasoned with salt to taste and thick and sometimes with vinegar or lemon juice.
A popular dressing is a sauce made from garlic, onion and cilantro chopped, vinegar, lemon juice and beer, the sauce is spread on anticuchos with a bunch of parsley.
Anticuchos are, usually, not the main course of a meal, but instead an accompaniment to grilled meats along with other side dishes such as; choripanes, potatoes, sausages and salads.
Variants include smaller sticks of wood of 15 cm or less are called "skewers of meat.
"Anticuchos are part of a group called traditional Peruvian cuisine.
The greatest consumption in Peru is in July, during the celebration of "Fiestas Patrias" (Independence day) in fondas and BBQs.
In Bolivia, anticuchos are made with heart meat (commonly beef or chicken), accompanied with roast potatoes and some kind of peanut sauce.
Anticuchos in Chile Chilean anticuchos share the colonial origins of the Peruvian and Bolivian varieties.
The Chilean version no longer uses heart meat or any other internal organs; instead, a typical Chilean anticucho contains at least two kinds of meat: chicken, beef, pork, "longanizas" or even sausages, interspersed with peppers and onions, roasted in a barbecue along with the "longanizas" for the "choripanes".