Row upon row of pigs on bamboo spits sizzle slowly over orange embers in Manila just days before Christmas, peak season for the Philippines' pig roasting "lechoneros".
Smoke rises day and night from their cooking pits in the La Loma area, which brands itself a hub for producing one of the nation's favourite foods: "lechon", or roast suckling pig.
Crews shovel mounds of charcoal into neat rows under the pigs as they cook, gradually darkening into a crispy, caramel-colour.
from Asia
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