Being in and out of Cebu with a strong knit family there, I've been accustomed to eating Lechon since I was a kid. Although I must admit, I'm not entirely a lechon fan. I do eat it, but I don't go crazy and I rarely crave for it. One thing is for sure though, if ever I'm going to eat lechon it has to be from Cebu, it's been my known standard.
Since I always visit Cebu, I bring back lechon with me. If my relatives visit us in Manila, we would have lechon supply for a week. Even on special occasions, we'd pay extra to have a whole roasted pig flown from Cebu just in time for the party. Having a family there helps a lot, they would know what to do and where to get the best. During peak seasons though like Christmas, New years or the Sinulog festival, my aunts would order in advance because supply does run out.
My family and the rest of the Filipinos who love lechon have patronized CNT. Their brand is so popular that you always see boxes of hand carry lechon in flights. They have a restaurant and a whole building at the back of SM City Cebu. My aunts have their numbers pasted on their refrigerators and they already have a "contact" there for emergency cases. Lechon in Cebu, particularly that of CNTs, are tasty. Those succulent roasted pigs made Cebu popular. You don't need sauce to eat it.
But it seems there's a new player in town. From the hyped up advertisement of the best roasted pig dish in town by Anthony Bourdain, Zubuchon has easily picked up the attention of tourists, locals and lechon fans. It equally rivals CNT's tasty goodness, but it's commercially packed and ready to be consumed. They say it has the same crisp and authentic lechon taste that people would love.
Unfortunately, I haven't tasted it yet. I'm always in Cebu, but I rarely ask for lechon anyways. I found out about this from my officemate. I verified with my aunts and for a change they ordered me kilos to take home and taste for myself. For pasalubongs, they recommend the frozen ones as it would last 5 days. My aunts, being lechon critics, they do have good words for Zubuchon.
I guess I know what I'll be having for lunch today.
Since I always visit Cebu, I bring back lechon with me. If my relatives visit us in Manila, we would have lechon supply for a week. Even on special occasions, we'd pay extra to have a whole roasted pig flown from Cebu just in time for the party. Having a family there helps a lot, they would know what to do and where to get the best. During peak seasons though like Christmas, New years or the Sinulog festival, my aunts would order in advance because supply does run out.
My family and the rest of the Filipinos who love lechon have patronized CNT. Their brand is so popular that you always see boxes of hand carry lechon in flights. They have a restaurant and a whole building at the back of SM City Cebu. My aunts have their numbers pasted on their refrigerators and they already have a "contact" there for emergency cases. Lechon in Cebu, particularly that of CNTs, are tasty. Those succulent roasted pigs made Cebu popular. You don't need sauce to eat it.
But it seems there's a new player in town. From the hyped up advertisement of the best roasted pig dish in town by Anthony Bourdain, Zubuchon has easily picked up the attention of tourists, locals and lechon fans. It equally rivals CNT's tasty goodness, but it's commercially packed and ready to be consumed. They say it has the same crisp and authentic lechon taste that people would love.
Unfortunately, I haven't tasted it yet. I'm always in Cebu, but I rarely ask for lechon anyways. I found out about this from my officemate. I verified with my aunts and for a change they ordered me kilos to take home and taste for myself. For pasalubongs, they recommend the frozen ones as it would last 5 days. My aunts, being lechon critics, they do have good words for Zubuchon.
I guess I know what I'll be having for lunch today.
Image from: market manila.com
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