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.
The Adobo Chronicles 
You must be logged in to post a comment.