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Our Process - The Perfect Lechon Belly Roll
We take our lechon seriously, which is why it is the yummiest. The ingredients have been sourced responsibly, from small scale local suppliers who prepare the meat and deliver it to us on the same day. Our spices are from the "palengke" where we know they are connected to the suppliers almost directly, from not from too far. We don't buy from groceries, since their sources are obscured. For all we know, their supplies may be coming from a different country altogether. We are proud that our lechon is 100% local.
And then of course the preparation is done lovingly, using our lola's way. We massage the "liempo" with our secret blend of exotic local spices and rock salt. Then let them sit together for a period of time for the meat to add the flavors to its own. We gently roll the meat, then cook it under conditions our lola has perfected over the years, to let the meat get tender and the skin get crunchy. The result? Super tender inside, super crunchy outside.
And then of course the preparation is done lovingly, using our lola's way. We massage the "liempo" with our secret blend of exotic local spices and rock salt. Then let them sit together for a period of time for the meat to add the flavors to its own. We gently roll the meat, then cook it under conditions our lola has perfected over the years, to let the meat get tender and the skin get crunchy. The result? Super tender inside, super crunchy outside.