Davao Biik is another variety of lechon that has caught favor among food lovers in Davao. “Biik” is defined as a young pig. This variety of Davao biik is very popular. This is because young suckling pigs have a richer taste and are more lean and tender compared to the full grown pigs. This type of Davao lechon is perfect for those that love a softerand juicier taste.

There is often a misconception about Davao biik and it being called “lechon de leche” in general by different retailers. “Lechon de leche” is a particular type of Davao biikIt is a younger suckling pig that has only been fed by its mother’s milk. It is usually 3-4 weeks old and has not been fed with any solid feed. A lot of Davao lechon retailers tend to call any small roasted pig loosely as “lechon de leche” when it is not entirely true. This misconception may have been brought on by the fact that Filipinos have been used to the term “lechon de leche” rooted from its Spanish influence. It may have been associated with “baby” which is something small, instead of “leche” which directly translates to “milk”. Thus, whenever Davao biik, (young suckling pig) is mentioned, it is thought of as “lechon de leche”.

There are a lot of different things to consider when buying the best Davao biik. The source, or where you get it from is one factor that can determine its quality. They way the piglet is raised differs from one retailer to another. Some pride themselves in raising suckling pigs for a few weeks, usually until 3 to 4 weeks before being weaned. This means that they are raised only consuming their mother’s milk for weeks before being accustomed to being fed solid food.  Piglets that have been raised this way usually have a richer and creamier meat. The longer the Davao biik are kept suckling, the better quality meat it produces. However, this might be difficult to do for some piggeries as it takes longer to raise them to be sold without weaning them at about 3 or 4 weeks in.

Regardless of the way the Davao biik has been raised, it is definitely better quality meat in general compared to an adult pig. Davao biik is usually slaughtered between 2 and 6 weeks. As mentioned, there are differences in their quality depending on how they were raised and there are also differences in how they are sold. Davao biik is usually bought for special occasions and are in demand whenever there are upcoming holidays. It is even more difficult to keep “lechon de leche” fresh in stock because they have to be fed solid feed after a certain number of days.

Davao Biik has grown more recognition from lechon houses that make this as their specialty. An example of lechon house with Davao biik as their specialty is Beko’s Biik. They serve a very tasty and succulent variety of Davao biik. They have spicy flavored biik that is stuffed with tsons of chili. They also have lechon kawali and dishes like Sinigang na lechon. A smart move done with their business is they also sell frozen pork belly for those that want to make their own home-made lechon dishes. Other than that, they sell a lot of other Filipino dishes by package and in trays, as well as bottled herbs and sauces.

A lot of Davao Biik enthusiasts swear bythe younger suckling pig, “lechon de leche”. There is no doubt that it is the best kind of Davao lechon because of its tenderness and lean meat. It is
said that a real whole Davao biik will weigh around 2.5kg – 3kg. This is the “lechon de leche” version that means it is a suckling pig that has never had any solid food. The easiest way to know if a Davao biik is of the best quality is of course to taste it. “Foodies” that try the dish find that there is not much need to dip a good Davao biik in a sauce. The delectable and filling taste of the rich meat is enough to satisfy the palate.

A few lechon enthusiasts still stick to the traditional Davao lechon whenever they have the chance to eat the dish, some is because Davao biik is not available, and some simply because they like the way the Davao lechon is cooked longer than the Davao biik. The stuffing of herbs and spices in Davao lechon permeates the meat more, especially when cooked longer with the Davao lechon. Saying this, the more naturally tender and juicy taste is still more evident in the Davao Biik. Ultimately, it is up to each person’s preference which type, size and age of lechon they prefer to eat. All kinds are authentic, especially when cooked in lechon houses.

A few people that get their hands on Davao biik usually choose not to mix it with other dishes for the sole purpose of enjoying its natural tender taste. There are also those that choose to buy a frozen packet, like the ones sold by Beko’s biik because it is a better alternative when making a home-made dish. Others even choose to import from other countries like Vietnam, just because they have more supply of fresh and young pork belly. Davao biik, just like Davao lechon, is still a rich pork dish that should be taken in moderation. Along with its rich and creamy taste, however, Davao biik is also a healthier alternative for lechon lovers. There are naturally fewer fats and more calcium from young suckling pigs. It is a better choice for individuals that are a bit more health conscious but would stil like to enjoy the mouth-watering taste of crispy roasted pork.

Davao biik is best served with warm rice. Depending on your preference, it is also great with lechon sauce or spicy vinegar sauce. As it is a dry dish, it can also be perfectly paired with soup dishes. For a healthier alternative, vegetable dishes like “Monggo“(Mung beans) or asparagus can be great.

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