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The La Loma district, of Quezon city, in the Philippines, is famous for having a pig roaster on every street corners, but on the third Sunday of May, roasted pigs take to the streets. Lechon is the word Filipinos use for roasted pigs. It’s derived from the Spanish word “leche” which hints that the pig must be a suckling pig. For this monumental feast, pigs are stuffed with tamarind, pandan leaves and a concoction of spices, their skins bathed in soy sauce and vinegar. They are roasted over a charcoal pit, by an expert roaster, who knows just when to turn them, until they become crispy red. Although everyone enjoys a nice helping of delicious Lechon, complemented with liver sauce, the highlight of this Asian fiesta is the Parade of the Lechon. Roasted pigs are dressed up in funny costumes and paraded through the city streets, on the shoulders of devotees. After 50 years of celebrating the Parade of the Lechon, Filipinos have turned dressing up roasted pigs into an art.