‘Chicharon’ town cleared of swine fever

‘CHICHAMASKS’ Mask makers display their colorful creations during the 13th Chicharon Festival staged in Santa Maria, Bulacan province, after the town was cleared of African swine fever. —CONTRIBUTED PHOTO

SANTA MARIA, Bulacan, Philippines —P eople were hamming it up here as Santa Maria, popular for its pork cracklings, staged the 13th Chicharon Festival.

The town has managed to stay free of the African swine fever that has spread from Luzon to Mindanao.

The celebration on Feb. 29 was highlighted by a display of colorful “chichamasks” created by participants in a mask-making contest and the cook-off for chefs who had come up with recipes incorporating chicharon as an ingredient.

Lailanie Aguilar, municipal tourism officer, said the events were meant to promote the pork industry and to offer a community thanksgiving after the town was cleared of swine fever following reports of cases in two of its villages in December.

Extensive monitoring at checkpoints, preventive biosecurity measures taken by piggery owners, and residents’ support checked the spread of infection, said Voltaire Basinang, Bulacan provincial veterinarian.

One of the largest producers of chicharon, Santa Maria supplies Metro Manila and other provinces in northern and central Luzon. Retailers have also developed markets in the Visayas and Mindanao.

Around 20 chicharon makers get supplies from 70 commercial pig farms and 300 backyard hog raisers here.

Demand stable

The trade has improved with microwave-ready cracklings now being exported by a homegrown company, Jenny’s Chicharon.

According to Aguilar, demand has remained stable and many chicharon makers also import pork skin from swine fever-free countries.

When the virus appeared in Bulacan towns last year, Santa Maria organized “lechon” (roast pig) events to prove that eating pork is safe.

Aside from Santa Maria, the towns of Donya Remedios Trinidad and Obando and the City of Meycauayan have zero swine fever incidents.

Santa Maria’s traditional chicharon-making dates back to nearly 100 years ago. Chicharon then was a necessary kitchen ingredient for households that tended to backyard piggeries.

Modernized

Some old recipes have since been revived and modernized. “Kare-kare” mixed with chi¬charon, for example, by Jimrey Garden Bar and Restaurant, was a hit in this year’s cooking competition.

Its chef made chicharon the main meat ingredient, allowing the crackling flavor to stand out, said Reeza Santiago-Hernandez, a Bulacan culinary expert.

Senior high school students from Santa Maria National High School competed with their “Carcham Chicharon Balls,” while Any-Haw Kevin’s Dinner of Roasted Chicken introduced its “Chichapork.”