There are very graphic pictures in this page. Definitely not for the faint hearted.

This is a graphical portrayal of the processes involved in cooking lechon, a delicacy that is almost always seen at the dining table during special occasions in a Filipino household. It will never be a grand celebration without the lechon.

The process of lechón involves the whole pig/piglet, being slowly roasted over charcoal. This day-long and arduous method of roasting leaves a crispy skin and very moist meat inside.

Lechón (Tagalog: Litson andCebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy.