The tapsilog consists of the silog and beef tapa. Tapa is thinly-sliced, marinated, and dried beef that sits in loads of either soy sauce or oil when served. This king-of-all-silogs is best served with atchara (pickled papaya strips) as a side dish and with either vinegar or ketchup as condiment. One of the best places to get tapsilogs at is this small restaurant inside the University of the Philippines called Rodic's.
Longsilog stars the longganisa, a sausage flavoured with different spices that make each version of it taste very distinct. Every region in the Philippines has their own version of the longganisa. The most popular ones are from the areas of Vigan and Lucban.
The tocino is made from pork belly and is usually cured for 2-3 days to create that sweet and soft meat. The people from Pampanga make the best tocino that is known all around. This is best when dipped in vinegar. With fried rice and egg, the tocilog is ready.
Bacon is one of the breakfast favorites of a lot of people. This is probably the Western version of the tocino seeing how they're both cured pork. Those deep fried, crispy strips of pork work really well with the fried rice and egg to create baconsilog.