Philippine native pigs 'best' for lechon, says DA scientist

Scientists discovered that native pigs found in the Philippines make the best kind for lechon (roasted pig), the Department of Agriculture (DA) said Friday.

In Chino Gaston’s report on “24 Oras,” the DA-Animal Breeding and Genomic Section Division (DA-ABGSD) explained the country’s native pigs have more marbling— or the intermingling of fat with lean muscle — making it a tastier option for lechon dishes.

“Inherently, ang native pig natin mas maraming dalang favorable genes para sa marbling. Kaya pala pag niluto natin ang lechon malinamnam, masarap, crispy. It’s because of that gene,” Ester Flores of the DA division, said.

(Inherently, our native pigs have more favorable genes for marbling. That’s why when we cook it for lechon, they are more crispy and delicious. It’s because of that gene.)

Flores also said the DA arrived with the study in coordination with the Department of Science and Technology (DOST) Genomic Program.

To easily determine which pigs are more lechon-worthy, Flores said the agriculture agency is eyeing to develop a device that could determine its marbling in one pierce.

Further, it is also planning on creating a breed of genetically modified carabao that are more resistant to diseases and can produce more volumes of greater quality milk.

“Magsisimula tayo dun sa pinaka-basic na pwede nating tingnan kung saan pwede tayong may modification o mamili ng pinakamagandang trait o genes para mas masigla ang ating agrikultura,” DOST Secretary Renato Solidum said.

(We will start with the most basic factor we can consider and where we can do modification or choose the best traits or genes we can acquire.)—Sundy Locus/LDF, GMA Integrated News