FAQ
Get Ready to Roast: Your Lechon Seasoning FAQs!
The FDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a three-minute rest time. For lechon, we suggest aiming for an internal temperature of around 195°F (90°C) to ensure the meat is tender and juicy. Always use a meat thermometer to check the temperature in the thickest part of the pig.
Our seasoning is specially crafted for a whole pig, making your lechon truly spectacular. It’s not meant for small portions, but trust us, the full experience is worth it!
You don’t need to be a professional chef, but we recommend having someone experienced in cooking a 50 to 80 lb pig. To help you out, we have a feature on our website where you can connect with experienced cooks in your area. When we first tried to find a cook for my kid’s birthday 12 years ago, it was challenging, so we created this feature to make it easy for both cooks and those looking for one. This way, your lechon will turn out perfect!
Our seasoning is crafted to balance flavors perfectly. It’s not overly spicy but has a blend that will make your taste buds dance with joy!
Keep it cool and dry! Store the seasoning in a cool, dry place, and it’ll be ready to go when you’re set to cook up your fantastic lechon.
Not at all! The technical names might seem fancy, but the ingredients are the same delicious ones used in many Filipino dishes. It’s all about that authentic flavor!
Great question! California likes to cover all bases with their warnings. As a small business, we include it to stay compliant. Rest assured, our seasoning uses ingredients found in many Filipino meals!
