A piece of lechon (roasted pig)

It’s reddish-brown and slick with oil and juice. Underneath is a layer of fat bursting with flavor. You put it in your mouth and bite.
Oh, what a satisfying sound.

A piece of lechon (roast pig) skin can be considered one of the simplest and truest joys of a Filipino…but that’s just the tip of the iceberg.

Lechon is not just a meal you eat; it’s an experience to savor.

In Tacloban, Real Street is considered the lechon strip. Here you’ll find stall after stall of the dish with each small store boasting one or two roasted pigs by the side of the road.

One of these stalls is owned and operated by Manong Ronald and his mother, Nanay Remedios. Their family had been pig-roasters for generations and Nanay Remedios proudly states that their lechon has its unique taste. They’ve had years to come up with their own seasoning and flavoring and her son was the first to have his own stall. 
“He used to work for others, going from one stall to another, in this area.” she recounted. And then on February 2018, they finally opened their own store. 
“We just celebrated our first year anniversary yesterday actually.” she told us with a smile.


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