Naturally-grown lechon

This naturally-grown lechon (roast pig) was served at Palwa Restaurant last night for the cast and crew of GMA’s Weekend Getaway.

Take note of the thin layer of fat underneath the lechon’s skin.  With conventionally-grown lechon, the layer of fat would be more than likely to be two inches at the very least.  In addition, the naturally-grown lechon is not as greasy, and its meat even more savory and tender. The skin, on the other hand, is marvelously crispy.  

Hence, the combination of the flavorful tender meat with the crunchy roasted skin makes the overall texture of the all-natural lechon an incredible gastronomic delight.

So if you’re going to indulge in this all-time favorite Pinoy delicacy, you might as well go for the all-naturally grown pig, which is a lot more delectable to the palate and yet, less perilous to your health.

Incidentally, this particular pig (featured in the above photo) weighed 25 kilos when alive.  However, on account of the roasting process -- as well as with its innards having been cleaned out -- its weight had finally come down to about 15 kilos.

I’m uncertain about the availability of naturally-grown livestock in the entire country, but here in Bohol, you can special order such lechon at Palwa Restaurant.  Contact 0999-997-5810 or 0933-549-7168, or visit boholcocofarm.org.

Buko juice and veggie burgers with camote fries and coco sugar syrup

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