In the Philippines, sausages are generally called "longaniza" (Filipino: "longganisa") in the northern regions and "chorizo" (Visayan: "choriso", "tsoriso" or "soriso") in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet ("jamonado" or "hamonado") or garlicky ("de recado" or "derecado"). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like Vigan longganisa, Alaminos longganisa, and Chorizo de Cebu. Bulk sausage versions are also known in Philippine English as "skinless sausages". There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.