BIZ: BETS & BOTTOMLINES | Lola Berta’s lechon a cornerstone of family’s heritage for nearly 150 years - video Dailymotion

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00:00Cochinillo, a roasted baby suckling pig introduced by the Spaniards that then evolved to the

00:06country's Lechon de Leche.

00:08But then the real deal, the adult pig that feeds 40 to 50 people, was more a Filipino

00:14improvement and culinary tradition and legacy whose roots lie in a town in the mega city.

00:22I'm gonna dwell more on this culinary tradition and best kept secret that's closing in on

00:28a quintessential or 150-year milestone.

00:35Good day everyone and welcome to my segment.

00:38You are about to experience a very unique culinary legacy.

00:42I am here in Pateros in Lola Berta's Lechon and guess what?

00:46This spans four generations from the late 1800s.

00:51Let's find out what their secret is in just a short while.

00:56Long before the arrival of the Spaniards, Lola Berta's Lechon was already a cornerstone

01:01of the family's heritage.

01:04This time-honored tradition passed down through generations is celebrated as the original

01:10Lechon in the Philippines, a testament to the enduring culinary legacy of the ancestors.

01:16Each mouth-watering bite reflects a rich history and dedication to preserving authentic flavors.

01:24Long before the Spaniards came, we had our trade and commerce with mainland China.

01:36Many of those merchants, when they arrived in the Philippines, many of those settled

01:42here, especially in Pateros.

01:45Because at that time, Pateros, there were few residents, but surrounded by rice fields.

01:58Our forefathers, Chinese ancestors, were the ones who introduced it to us.

02:05They intermarried with the locals and that became our business.

02:11While this generation may not fully grasp it, history will attest to the enduring legacy

02:17of Lola Berta's Lechon.

02:19One key lesson passed down is to never start cooking the pig without enough charcoal.

02:24Quality and dedication are paramount.

02:28My generation cannot prove that.

02:31But history will prove that, like Eman.

02:36He started as a helper.

02:38Albert, he started as a helper.

02:41Even their cousins, they will not have the nerve, the courage to be on their own if they

02:48do not know the trade.

02:51As for Lola Bien, love your work, be inspired, and strive for excellence, not just for profit.

02:57True success comes from loving your craft, your customers, and your team.

03:03Number one, love your work.

03:07If you do not have love for your work, you will not succeed.

03:12Don't just follow.

03:14You will be ruined.

03:16Love your work.

03:18Have that inspiration.

03:21Have that, not only making money, give in.

03:27You have your 100% concern.

03:30On every detail of the business.

03:33Choosing the perfect and best hog is crucial in Lola Berta's secret recipe.

03:39Cleanliness and dedication are essential, as the journey from selection to cooking reflects

03:45a commitment to quality.

03:47More importantly, all their pigs are African Swine Fever or ASF-free, ensuring the highest

03:53standards of health and safety.

03:56Actually, first, we need the quality of the pigs.

04:00So, our supplier of pigs, from the Picole area to the Quezon area where we get them,

04:08we need the native quality.

04:11So, the quality of the skin, the meat, and the fat will start with the selection of the

04:18pigs.

04:19For that, we need to be clean.

04:22We need to wash the blood.

04:25We need to clean it.

04:27We need to season it, of course, with Lola Berta's secret recipe and the traditional

04:32way of seasoning that we do not change.

04:36Through the generations, the family has woven a legacy of dedication and tradition, turning

04:42a business into a cherished heritage.

04:45Each member carries forward not just skills, but a deep passion and love, ensuring the

04:50story of commitment endures with every passing year.

04:54Okay, now I am manually roasting one of the famous Lola Berta's lechon.

05:02And as you can see as I'm turning it around, the banana leaves are here on the side of

05:07the belly.

05:08So, now I have a new supplier of lechon because I really admire the heart that goes into every

05:16Lola Berta's lechon as well as the quality.

05:20So, thank you for joining me in my segment.

05:23And, of course, until next time, this has been William Theo for the National TV Network

05:29for a new and better Philippines.

BIZ: BETS & BOTTOMLINES | Lola Berta’s lechon a cornerstone of family’s heritage for nearly 150 years

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