MORGAN HILL, California (The Adobo Chronicles®) – When ranchers in Morgan Hill, California shot and cut open a wild hog, they realized what they had in front of them was much more than your average swine. The pig’s insides were cotton-candy blue color.
The ranchers said that the animal is healthy and normal in every way—except for its blue-colored fat, which runs throughout its entire body.
Scientists at Stanford University who examined the pig weren’t sure whether the blue color was a result of some bacterial or environmental contamination, or the result of a genetic defect. So they asked a Filipino American family in Palo Alto to cook the pig the Filipino way — lechon (roasted pig).
Lo and behold, while the lechon looked as normal as a pig roasted in an open-fire pit, blue hues seemed to permeate through the pig’s skin, making for a first in the history of lechon-making: a blue lechon!
Other than the patches of blue, those who did partake of the lechon dinner attest to the fact that it tasted much like the regular Pinoy delicacy: crispy on the outside and succulent on the inside.
The scientists then determined that the pig’s blue fat was genetic and the pig was fit for human consumption.