Still, while it’s been 70 years since the humble lechonero started the business, the Aquino family never resisted on better ways to serve their lechon. The result? Leonard Aquino (who is now a third generation lechonero) conceptualized the Carnivore Lechon. Following the same procedure of cooking lechon the traditional way using hard wood charcoal and bamboo with herbs and spices, the Carnivore Lechon gets a filling of three sausages (Kielbasa, Hungarian and Chorizo), roasted garlic potatoes and lots of bacon. The Drunken Lechon, on the other hand, is a collaboration with Pedro Craftbrewers, where the pig is marinated in Pedro Craft Beer which gives it a slightly sweeter taste and succulent moist meat.
Perfect for sharing with family and friends, don’t forget to place your orders ahead of time and make Leonardo’s Lechon a part of your event!