A Walk with Lechon – The History

Crrrrrrrrrunch! That is the sound that will go down in history when you bite into the delicious golden crisp of a well-roasted suckling pig. And the aromatic smell it releases when you slice into that juicy and steamy hot meat is enough to fill the room and make your mouth water.

The word “Lechon” came from the Spanish word leche (milk), which means roasting suckling pig.

Traditionally, a Lechon is a slowly roasted marinated pig cooked over an open fire.

People only used to roast piglets as lechons back in the earlier days. As time went on, the feast grew more abundant, and so did the sizes of the pigs as well.

In the Philippines, the country’s famous national dish is the Lechon, with Cebu being one of the places acknowledge to house the best pigs in the country.

Filipinos love gathering and entertaining friends and family. To be served a delicious well-roasted Lechon is a great way of showing guests of their importance.

An essential dish in a Filipino grand celebration is the Lechon.

In most regions, people make and prepare Lechons throughout the year, mostly served for special occasions—such as festivals and holidays.

Making Lechons is a long process. It took veteran Lechon dealers years to come up with the perfect recipe for the famous pork. Once they finally got to perfect their craft, they made sure that everybody will get to taste their beautiful dish.

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