Filipino Delicacies: Native Food Specialties to be Savored

Filipino Delicacies: the Lechon or Pit Roasted Pig

No feast or party celebration of any kind in the Philippines would be complete without the time-honored and traditional lechon (pronounced "litson" in Tagalog) or pit-roasted pig.

This local delicacy has been the customary center of attraction at special occasions like family weddings, birthday parties and more so during the annual fiesta or feast of the local patron saint.

The lechon, like many other native food delicacies, was introduced to the Philippines by the Spanish conquistadores who ruled over the country for more than three centuries.

The crackling or crunchy pork rind is the most popular part of the lechon and usually the first to go. If you are not quick enough at a social gathering, there might not be anything left of the lechon for you but the bare skeleton just a few minutes after the meal has started.

If by any chance however there is some of the roast pig left over after the special occasion, this is cooked into another Filipino food specialty, the "litson paksiw," which many Filipinos also crave for and look forward to for the next meal.

Here's what Sirenna, a local resident of Boracay (originally from the UK) has to say about this local delicacy (Updated by sirenna on May 11, 2007 in VirtualTourist):

"Another thing you may not be familiar with is Lechon - a whole pig roasted on a spit. These are usually eaten at parties (for obvious reasons), and the crispy skin is a popular treat, although I find the meat very fatty."

Top of Page

Go BACK to THings to Do Page

You're viewing Filipino Delicacies. Go to HOME page.

Search this site powered by FreeFind

Visitors