When you hear "lechon", do you think of the roasted whole pigwith its glistening reddish skin on a rotating spit over hot charcoal? Can you imagine how crisp that pork skin would be when a knife cuts through it to carve chunks and slices of succulent meat to serve to eager guests? We can and we're sure you can, too! However, this vision of a whole roasted pig may have been true before but the reality of the lechon in the present may not be a grand as it used to…
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