Lechona is a very typical large-event dish in Colombia. The most typical is the Lechona Tolimense: the whole pig bakes in a huge brick oven for eight to ten hours, enough for at least sixty to eighty people to eat from the smallest ones. The pig is bled and the blood used to make Morcillas; the rest of the meat is cut, seasoned, and placed back into the pig’s skin with rice, potatoes, and peas. The cooked pig is displayed and served whole. My husband’s aunt and I prepared a small version of Lechona, making a “bag” from the skin of the animal, instead of cooking it whole.
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