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Undeterred, Filipinos keep hogging
(China Daily)
Updated: 2009-05-02 09:08 MANILA: American TV chef Anthony Bourdain called it "the holy grail of pork" and Time magazine the "Best Pig" in Asia.
"We are not affected by it because we know that the sickness is not related at all with eating our product," said Lydia De Roca, 62, owner of "Lydia's Lechon," a popular chain of roast pig restaurants dotted around the country. "Our food is clean. We don't import pigs from other countries and we certainly don't buy low-quality ones," she added defiantly. Diners eagerly feasted on lechon one recent lunch time at her main branch in Manila and De Roca said none of her 19 branches in the capital had experienced a drop in sales. With its golden-brown skin and its juicy white meat, the dish is a fixture at Filipino celebrations. Lechon-makers roast whole, freshly slaughtered animals and typically use locally raised pigs, a fact they are currently highlighting to reassure patrons. Although the Philippines produces most of its pork needs, imports from Canada, US and Mexico have been banned just in case. Nevertheless, pig farmers in many countries have been hit hard and dozens of countries have imposed bans on pork imports. But sellers of the Philippines' signature dish go on much as before. Zennaida Correa, owner of "Hiedy's Lechon", said she has not suffered a sales dip, saying that previous outbreaks of foot-and-mouth disease and bird flu fears deterred customers more. "I know about swine flu and you definitely don't get it by eating roasted pigs," Myra Valencia said as she accompanied her husband and child to a lechon stall. "I just wanted to eat lechon," said another diner, Frederico Bautista. AFP |
