Finding the best lechon
Buying lechon is one of the trickiest and most difficult tasks, even when budget is not a consideration.
First, one decides on the size, which often is determined by the number of guests expected to partake of the feast. Years of experience have led me to the conclusion that it is better to get two mediums than one large, to have more crispy skin and tender cuts. Older hogs tend to have tougher muscles and thicker skin that cook unevenly, and sometimes taste too gamey.
On the other hand, piglets that are too young have yet to develop the rich porky flavor that makes lechon the country’s favorite party dish.
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