It’s very seldom that I feature and include foods here on my blog; very obvious and self explanatory – SIRANG LENTE referring to a camera lens, this blog showcases gorgeous and amazing photos captured everywhere. But one thing that I consider is: “why not capture the moments while eating, isn’t it gorgeous? Seeing people loving and enjoying while eating is such a remarkable moment.”
The Province of Bulacan is known for its historical and heritage sites. Today, I am featuring the a must try local delicacy in the province. Majority of the Filipino know what chicharon is, correct? But due to health and religious reasons, especially those made from pork, not all can enjoy this Filipino proud delicacy, so I searched (kunwaring si-nearch) and found an alternative.
Filipinos make something beneficial from all of the parts in a dressed chicken, so aside from the street foods like isaw, locals of Bulacan came up to an idea of creating a signature delicacy and they call it bucheron. Buchiron is made from chicken gizzard or balun-balunan in tagalog.
Bucheron has the crispiness of chicharon; every bite you made, the sound of happiness can be heard. It also has the linamnam factor mixed to a modern taste by adding more spices. There’s an option for original or spicy flavour. DIFFERENCE with Chicharon | Pag kumakain ako ng chicharon, kahit kaunti palang, madali na akong magsawa dahil sa umay, pero una kong tikim sa Bucheron, hindi ko na mapigilan ang pag-nguya. May something s’ya na ayaw tumigil ng kamay ko sa pag-kut-kut sa wrapper.