Lechon was declared by Time magazine as the "Best Pig" on its Best of Asia 2009 list.
The lechon is prepared by stuffing herbs and spices inside the pig's body after it has been cleaned and skewered. The pig is then placed in position and slowly be hand roasted above the heated charcoal. It will be rotated slowly until its skin turns reddish brown and its flesh becomes tender. After several hours, the lechon will then placed on top of a table and will be chopped into pieces. In some areas, an apple or orange is placed into the pig's mouth to make it more appealable. It is often served with thick liver sauce cooked with vinegar, sugar and herbs, popularly called the sarsa.
Traditionally, the head of the lechon is given to the host or organizers of the celebration, the tail goes to those who always stutter when they talk, while the remaining parts of the lechon are given to the guests for consumption.
The La Loma District
The La Loma district in Quezon City has the distinction of being the lechon capital of the Philippines. Everyday, a number of pigs and cows are roasted simultaneously in this part of Quezon City, and their products, the crispy lechon, are displayed along the streets and sidewalks. A number of top lechon sellers started their business in La Loma, such as Mang Tomas, Mila, Pingping, Lito, Aling Nene and Nelia.
Among the more famous lechon makers and sellers in the Philippines are:
- La Loma Lechon, Quezon City. Pino Travel Blog. Accessed on 8 April 2008.
- Cotta Native Lechon - Lucena’s Tasty Roasted Pig. Accessed on 8 April 2008.
- Lechon Whole Roast Pork. Accessed on 8 April 2008.