Organic ‘lechon’ capital

AFTER MAKING a name for itself as “bangus” (milkfish) capital of the Philippines, Dagupan City wants to have another feather on its cap—the place to have the best organic “lechon” (roasted pig) in the country.

The city government on Tuesday staged a cook-off at the plaza to search for the best special lechon, a contest held as part of the ongoing Bangus Festival. Thirty “lechoneros,” including two from Mindanao, joined the contest.

Dagupeños came up with the best recipes. The recipe of Melchor Corpuz, a resident of Barangay Bonuan Gueset, became the signature Dagupan lechon.

Corpuz’s lechon was stuffed with “lechon manok” (roasted chicken), herbs and spices, and won for him P50,000.

Runners-up were fellow Dagupeños Virgilio Rago of Barangay Lasip Chico and Richard Tamayo of Barangay Malued.

Mayor Benjamin Lim said the project was part of marketing Dagupan as a food destination.

“We are known for bangus and ‘pigar pigar’ (deep fried thinly sliced beef). Now we want to be known for our organic lechon, and also other seafood, like oysters, clams, crabs, shrimps, ‘talakitok’ (jack), ‘lapu-lapu’ (grouper) and sea bass,” Lim said.

He said it was time that the city’s lechoneros be recognized through a competition and provide them livelihood.

Pigs for the Dagupan lechon are nourished with all-natural feed and have lean, tender and flavorful meat, and less fat.

The city government piloted the project dubbed “Profitable Indigenous Grow-out Systems (Pigs)” by distributing piglets to selected residents of Barangay Mangin on Feb. 2.

On March 22, eight lechoneros competed for the top prize during the first stage of the cook fest, using the organic pigs raised in Mangin. Entries were evaluated based on taste, crispiness, juiciness, overall appearance and aroma.

“Lechon-size pigs (20-25 kilograms) are more expensive at P110 a kg than the fully grown pigs (70-80 kg) which cost P80 a kg of live weight. So backyard raisers can have more income in less time. But they should have a market for their animals that is why we are embarking on this project,” Lim said.

Owners of Quintos Special Lechon said their grandfather, Arturo Quintos, 78, was among the pioneer pig roasters in the city. Quintos is now based in the United States, but his son, Apolinario, continues the family trade.

May Langit, Apolinario’s daughter, said her grandfather was known to be the best lechonero in the city and he used to cook the delicacy on Rizal and Rivera Streets.

Langit said the family was still roasting pigs the way their grandfather did. “Maybe it’s the technique of rotating the pig or the ingredients we use. But our lechon is well-liked and we get orders not only from the city but from other Pangasinan towns,” she said.