Lechon - Suckling Pig Roast

WARNING:
This entry contains graphic images!!

Hundreds of thousands of pigs are being butchered in slaughterhouses each year. It takes about 15 minutes for each pig to be stunned/electrocuted by giant tongs, stabbed in the neck, then carted away to be cleaned and washed in boiling water.

When farmers kill a pig for their own consumption, a few will do so with the help of a sledgehammer. Unfortunately, this can be pretty messy as pigs are tough and can withstand several forceful blows to the head. Naturally, they will try to put up a fight or run - resulting in a long, painful death.

Some farmers are more merciful and opt for speedy or instant death.

That'll be a single bullet right in between the eyes.

A farmer delivered a 150+ lb. hog to my Aunt's house early AM during the day of the party.

Here's P, my cousin, and Tequila (the dog) saying "Adios" to the doomed pig.

Within minutes of being shot, a cable was hooked up to one of the pig's back leg and its limp body was hoisted up by the tractor. Then its throat was slashed to let all the blood drain out.

Then came the long and ardous task of searing and burning its thick hair. The pig was then given a good hosing down with jets of hot water. After that, its skin was scrubbed and scrapped with a rough, heavy-duty brush, water, and a bit of regular dish soap. The innards were removed carefully as not to puncture anything. The heart and liver were saved for future use, the intestines and other parts discarded/buried.

The pig's cavity was then filled out with Tanglad (Lemon Grass/Ginger Grass) and fresh Basil leaves, then laid out in their custom-built pig roaster. It was going to be spit-roasted in constant 450' degree heat for six hours.

By 6:30 PM, the roasted pig was dark golden brown and a delicious mouth-watering smell wafted from the pit.  It's ready!!!

The beer is cold, and the Lechon is ready to be served!

Here's my cousin and Uncle carving out the meat - who wants first dibs on the crunchy skin?