| Have you ever eaten a Philippine Lechon? Yeah | | | | Well any way, In the Philippines, it connotes |
| who haven't? But do you know how the | | | | a whole roasted pig, lechón baboy or |
| Philippine Lechon came to Philippines in the | | | | Philippine Lechon. So if you're planning on |
| first place, or how Philippine Lechon came to | | | | cooking some Philippine Lecheon, the process |
| be? Well here's a little information or | | | | of Philippine Lecheon involves the whole pig |
| history about the famous Philippine Lechon. | | | | piglet, chicken, or cattle/calf being slowly |
| | | | roasted over charcoal. |
| The Lechon in Philippine Lechon is a Spanish | | | | |
| word for suckling pig. A suckling pig is a | | | | Philippine Lecheon has the similar process as |
| young pig that has only fed on its mother's | | | | to making the famous Chinese Peking duck or |
| milk. The piglet is killed between the ages | | | | the Balinese Guling celeng (don't ask me, I |
| of two to six weeks and traditionally | | | | don't know what it is either), or the Western |
| roasted. It is usually reserved for special | | | | suckling pig, this day-long and arduous |
| occasions. | | | | method of roasting leaves a crispy skin and |
| | | | very moist meat inside. |