Question: Which two cities are considered to have the best longanizas?
About the article "Sausage", section "Chile".

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In Puerto Rico, Panama and the Dominican Republic, chorizo and longaniza are considered two separate meats.
Puerto Rican chorizo is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain.
Puerto Rican and Dominican longanizas have a very different taste and appearance.
Seasoned meat is stuffed into pork intestine and is formed very long by hand.
It is then hung to air-dry.
Longaniza can then be fried in oil or cooked with rice or beans.
It is eaten with many different dishes.
Chorizo is a popular pizza topping in Puerto Rico. 
"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 some cases large metropolitan areas have multiple centers of close to equal importance.
These multi-polar cities are often referred to as twin cities.
Multi-polar cities differ from satellite cities in two key ways: satellites are clearly much less important than the larger center around which they are located, while the various nodes of multi-polar cities are close to each other in importance satellites are separated from the larger center by a substantial belt of rural territory, while twin cities may be fully integrated in physical form For example Fort Worth, Texas is a twin of Dallas, Texas because though Fort Worth is somewhat smaller, it is proportionally close enough and physically integrated enough with Dallas to be considered a twin rather than a satellite.
Generally speaking, cities that are listed as being part of the same urbanized area should be considered twins, rather than one having a satellite relationship to the other.