La Loma 'Lechon Festival': A flood of mouth-watering treats in May
Published May 26, 2019 05:04 pm
By the Philippine News Agency
Every year, the third Sunday of May is an oily, greasy yet tasty day for the people of La Loma in Quezon City as scores of lechon (roasted pig) and other pork dishes are given to tourists and residents taking part in the Lechon Festival.
(Juan Carlo de Vela/ MANILA BULLETIN FILE PHOTO)
"Isa kami sa mga lechoneros na nagluluto ng pakain sa lahat ng mga taong dumadayo dito sa piyesta. Mayroon kaming nilulutong kare-kare, dinuguan, bukod sa lechon at bilang pasasalamat namin sa lahat ng biyayang natatanggap namin (We are one of the lechoneros who cook food for people attending the fiesta. We cook kare-kare, dinuguan, apart from roasted pig to show our gratitude for all the blessings we have received)," Aling Nelia of Aling Nelia's Lechon told the Philippine News Agency (PNA).
A tasty history
The first Lechon Festival started in 2000 when Monchie Ferreros, former president of the La Loma Lechoneros Association (LLA) and owner of Monchie's Lechon, launched the "Parada ng mga Lechon". Lechoneros participating in the parade dress their lechons in different attires and place them in floats for everyone to see.
In support of Ferreros' initiative, former Quezon City Mayor Feliciano Belmonte Jr. declared La Loma the Lechon Capital of the Philippines because of the numerous stalls selling roasted pigs in the area.
The city government, under outgoing Mayor Herbert Bautista, also classified La Loma as a major tourist destination.
The city council pushed for the creation of a centralized slaughterhouse for improved sanitation and increased tourism in the area.
William Chua, owner of Ping Ping’s lechon and current LLA president says he sees the lechon business will stay in La Loma.
“It was lechon that has become a source of respectable livelihood for us here in La Loma," he said, adding that festivities nationwide would be incomplete without lechon.
A lechonero's livelihood
Aling Nelia agreed narrating how her "comparatively small" business started in 1997.
"When we got here, there's already Mila's, Ping Ping, Mang Tomas, Bulacenas, Monchie's. So ako ang pinakabago sa kanila (I'm the newest). We're 22 years now," she said.
Aling Nelia admits a strong will is needed to survive in a cut-throat competition.
"They were all displaying 100 to 300 lechon at that time. Since I'm new, ang lechon ko pa-lima-lima, pa-sampu-sampu lang, pinakamataas ko na ang bente (I only have five, ten lechon, my highest is twenty roasted pigs)," she said.
Business, however started to pick up on the fifth year.
"I didn't earn during the one, two, three, four years. Magbabayad ang ibang customer ng tseke pero talbog, nagbayad ng dollars pero fake pala tapos binigyan ko pa sukli na cash at natangay nila ang anim na lechon ko, alam mo iniyakan ko 'yun (Some pay checks that later bounced, some paid in dollars only to find out it was fake. I even gave them change in cash and took six of my roasted pigs. I cried over it)," she shared.
Stressing that at least 12 people clean and roast the pigs properly, Aling Nena said maintaining a lechon business is expensive and "very difficult."
"Every store here has its own roasting area, I don't have one, nagbabayad lang ako ng 30,000 a month na renta sa lutuan (I pay 30,000 rent a month for the use of the roasting area)," she recounted.
Her roasted pigs vary in price according to size.
"We have 16,000 pesos, then the price goes down considering the size, the cheapest is 9,000 pesos but buyers still haggle," she said, adding that she often sells her roasted pigs at a lower price to keep them from ending in the freezer.
Aling Nelia said she is able to sell the chopped and frozen roasted pigs but doesn’t earn that much anymore.
"There are caterers in Makati, in San Andres who buy them from us. Iyong canteen sa Senate, kumukuha sa amin ng (The canteen at the Senate, buy from us) 60 kilos twice a month," she said.
Since most Filipinos find roasted pigs expensive, Aling Nelia said most lechoneros don't even hit break even from January to November.
"Nakaka-pick-up lang sales namin kapag December, simula iyan December 15 to 31,iyong lugi namin ng halos isang taon, nababawi namin sa loob ng 15 days lang, totoo iyan sa lahat sa amin dito (Our sales pick up in December, starting December 15 to 31. We recoup our losses for the whole year in 15 days and that's true for all of us here)," she shared.
A David in a field of Goliath pig roasters, Aling Nelia proudly claims her roasted pig and sauce are beyond compare to the big names in the business.
"My roasted pigs and sauce have distinct taste because of my secret recipe which I only share with my family. Hindi totoo ang sinasabi ng iba na pare-pareho ang lasa ng lechon at sa sarsa lang nagkakaiba (It is not true what others say that all roasted pigs taste the same and it's only the sauce that spells the difference)," she said.
As her only source of income, Aling Nelia devotes her time to her business.
"Hands on ako dito, kasi dito ko napag-aral ang aking mga anak at apo, at naipagamot ang asawa ko na nagkasakit. Hindi ko pinapaubaya sa tauhan kaya sana tumagal pa ang tindahan ko hanggang kaya ko pa gumawa (I'm hands on in managing this store. This business sent my children and grandchildren to school and supported my sick husband's medication. I don't let my employees manage the business. I hope my business lasts until I'm able to work)," she said.
(Juan Carlo de Vela/ MANILA BULLETIN FILE PHOTO)
"Isa kami sa mga lechoneros na nagluluto ng pakain sa lahat ng mga taong dumadayo dito sa piyesta. Mayroon kaming nilulutong kare-kare, dinuguan, bukod sa lechon at bilang pasasalamat namin sa lahat ng biyayang natatanggap namin (We are one of the lechoneros who cook food for people attending the fiesta. We cook kare-kare, dinuguan, apart from roasted pig to show our gratitude for all the blessings we have received)," Aling Nelia of Aling Nelia's Lechon told the Philippine News Agency (PNA).
A tasty history
The first Lechon Festival started in 2000 when Monchie Ferreros, former president of the La Loma Lechoneros Association (LLA) and owner of Monchie's Lechon, launched the "Parada ng mga Lechon". Lechoneros participating in the parade dress their lechons in different attires and place them in floats for everyone to see.
In support of Ferreros' initiative, former Quezon City Mayor Feliciano Belmonte Jr. declared La Loma the Lechon Capital of the Philippines because of the numerous stalls selling roasted pigs in the area.
The city government, under outgoing Mayor Herbert Bautista, also classified La Loma as a major tourist destination.
The city council pushed for the creation of a centralized slaughterhouse for improved sanitation and increased tourism in the area.
William Chua, owner of Ping Ping’s lechon and current LLA president says he sees the lechon business will stay in La Loma.
“It was lechon that has become a source of respectable livelihood for us here in La Loma," he said, adding that festivities nationwide would be incomplete without lechon.
A lechonero's livelihood
Aling Nelia agreed narrating how her "comparatively small" business started in 1997.
"When we got here, there's already Mila's, Ping Ping, Mang Tomas, Bulacenas, Monchie's. So ako ang pinakabago sa kanila (I'm the newest). We're 22 years now," she said.
Aling Nelia admits a strong will is needed to survive in a cut-throat competition.
"They were all displaying 100 to 300 lechon at that time. Since I'm new, ang lechon ko pa-lima-lima, pa-sampu-sampu lang, pinakamataas ko na ang bente (I only have five, ten lechon, my highest is twenty roasted pigs)," she said.
Business, however started to pick up on the fifth year.
"I didn't earn during the one, two, three, four years. Magbabayad ang ibang customer ng tseke pero talbog, nagbayad ng dollars pero fake pala tapos binigyan ko pa sukli na cash at natangay nila ang anim na lechon ko, alam mo iniyakan ko 'yun (Some pay checks that later bounced, some paid in dollars only to find out it was fake. I even gave them change in cash and took six of my roasted pigs. I cried over it)," she shared.
Stressing that at least 12 people clean and roast the pigs properly, Aling Nena said maintaining a lechon business is expensive and "very difficult."
"Every store here has its own roasting area, I don't have one, nagbabayad lang ako ng 30,000 a month na renta sa lutuan (I pay 30,000 rent a month for the use of the roasting area)," she recounted.
Her roasted pigs vary in price according to size.
"We have 16,000 pesos, then the price goes down considering the size, the cheapest is 9,000 pesos but buyers still haggle," she said, adding that she often sells her roasted pigs at a lower price to keep them from ending in the freezer.
Aling Nelia said she is able to sell the chopped and frozen roasted pigs but doesn’t earn that much anymore.
"There are caterers in Makati, in San Andres who buy them from us. Iyong canteen sa Senate, kumukuha sa amin ng (The canteen at the Senate, buy from us) 60 kilos twice a month," she said.
Since most Filipinos find roasted pigs expensive, Aling Nelia said most lechoneros don't even hit break even from January to November.
"Nakaka-pick-up lang sales namin kapag December, simula iyan December 15 to 31,iyong lugi namin ng halos isang taon, nababawi namin sa loob ng 15 days lang, totoo iyan sa lahat sa amin dito (Our sales pick up in December, starting December 15 to 31. We recoup our losses for the whole year in 15 days and that's true for all of us here)," she shared.
A David in a field of Goliath pig roasters, Aling Nelia proudly claims her roasted pig and sauce are beyond compare to the big names in the business.
"My roasted pigs and sauce have distinct taste because of my secret recipe which I only share with my family. Hindi totoo ang sinasabi ng iba na pare-pareho ang lasa ng lechon at sa sarsa lang nagkakaiba (It is not true what others say that all roasted pigs taste the same and it's only the sauce that spells the difference)," she said.
As her only source of income, Aling Nelia devotes her time to her business.
"Hands on ako dito, kasi dito ko napag-aral ang aking mga anak at apo, at naipagamot ang asawa ko na nagkasakit. Hindi ko pinapaubaya sa tauhan kaya sana tumagal pa ang tindahan ko hanggang kaya ko pa gumawa (I'm hands on in managing this store. This business sent my children and grandchildren to school and supported my sick husband's medication. I don't let my employees manage the business. I hope my business lasts until I'm able to work)," she said.