I was really curious about Zubuchon after hearing Anthony Bourdain of No Reservations proclaiming this as the best roasted pig in the world as well as reading about it in a number of blogs. So during our recent trip to Cebu we made it a point to give it a try.
Zubuchon is available in two locations, downtown Cebu and a stall at the departure area of the airport. We called up their number to reserve 4 kilos to take home to Manila, since they only have a limited number of pigs per day. We initially wanted to get it at their Banilad branch but was informed they will be closed the day we would leave Cebu. So they suggested we get it at the departure area.
When we arrived at the store, we were asked for our names and promptly shown 4 packs (1 kilo per pack) of Zubuchon lechon in a box. We were asked to check if the packs were satisfactory, a nice touch actually. The box was then sealed and put into a plastic bag with instructions for reheating.
This is the box upon arrival in Manila, no oil staining the box whatsoever owing to the great way they pack the lechon.
Now on to the most important part, the tasting. We reheated the zubuchon according to the included instructions and it turned out great. The skin looks and tastes more like chicharon (pork rinds) than lechon skin we are used to. The meat on the other hand had the strong taste of rosemary and thyme. It’s very flavorful and lean.
Lauren did not really like it since she’s used to the ones from Cebu and Davao and dislikes the strong herb taste. Irene and I both commented that it seems more of a European lechon due to the liberal use of rosemary and thyme. It is really good but while eating it we were expecting to taste the lemongrass, garlic, salt and pepper taste we are used to. Though I have to admit the skin is the best I’ve ever tasted in a lechon.
So what is your experience with Zubuchon? Is it the best for you or do you have other favorites.
Banilad Town Center
MCIAA Domestic Pre-Departure Area
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