Native Pig vs. Hybrid Pig

I always get inquiries regarding the BIG difference between ordering native pigs or hybrid pigs for their lechon. People have this pre occupied notion that native pigs are better than white ones (hybrid). Not necessarily. 

One thing good about native pigs is that if you order small sized lechon, say de leche, it is always advisable to order native pigs since its skin would still be crispy even after five hours. However, native pigs are hard to find sometimes and may also cost you more. Another downside of using native pig is that it tends to be very oily most specially if you use the large sizes. 

For hybrid pigs however, so long as you eat your small sized lechon within the next 3 hours, you will be assured that the skin is still crispy. If you will eat it a little later, around 40% of its skin would start to become soggy. If this happens, I suggest that you cut the skin and fry it using slow fire--no need to put any additional seasonings--this procedure would give you the same crispiness of a newly grilled lechon. 

Basically, the difference between native and hybrid pigs all boil down to one thing---skin. The meat however, tastes the same whether you choose any of the two. 

During our first Christmas season doing Cebu lechon business in Metro Manila (2008) when prices of pigs sky rocketed, we tried our best not to increase our prices. We only made a separate price list for native pig orders. 

It's your choice. Native pigs or hybrid pigs. The point is, as long as it is Cebu lechon--and Manong's Lechon Cebu at that--you will be treated to a gastronomical fair that is really worth experiencing. Treat yourself, call us at 02-4756875, 0932-8805600 (Sun) or 0977-2479038 (Globe) NOW!!