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