How to prepare suckling pig
The Taste Atlas publication has gained recognition in the gastronomic world thanks to its ability to find those dishes that are not necessarily famous globally, but that enrich the culture and tradition of many countries.
That is the case of lechona, a typical dish from the Tolima region of Colombia, which after more than 360,000 ratings of more than 11,000 recipes, was crowned the best dish in the world in 2025, thanks to the authenticity of its preparation and its deep local flavor.
A country all in one dish
Lechona is much more than a dish: it's a reason to gather, a postcard of rural Colombia. Its origins date back to colonial times, and since then it has been a staple of patron saint festivals, family celebrations, and special occasions like the mid-year festivities.
Typical of Tolima—a region known for its folklore, rural traditions, and ancestral customs—this recipe has been passed down from generation to generation. Lechona proudly represents the culinary soul of the Colombian interior.
Living tradition of Tolima
Although this culinary feat, which can take more than 10 hours to prepare, originated in the department of Tolima, it has become a national symbol. From small shops in Ibagué—the capital of Tolima—to food fairs in Bogotá and Medellín, its presence is a reminder of the homemade and festive flavor that characterizes Colombian cuisine.
During the San Juan and San Pedro festivities —the most important in this region of the country— lechona is the undisputed star, accompanied by tamales, aguardiente and rajaleña music.
Ingredients
- 1 whole pig (approx. 50 kg), boned and with the skin intact
- 3 kg of cooked rice
- 3 kg of cooked yellow peas
- 10 finely chopped garlic cloves
- 3 finely chopped spring onions
- Salt to taste
- Cumin flavor
Note: In traditional preparations, the pork meat (especially the bacon and parts of the leg) is mixed with the other ingredients to refill the skin.
Preparation
Prepare the pork. Wash the pork well and debone it completely, making sure to keep the skin intact. Set aside the lean meat and the fat.
To prepare the filling: In a large skillet, sauté the scallions and garlic in lard until golden brown. Add the cooked rice, cooked peas, and then stir in the chopped pork. Season generously with salt and cumin. Make sure to mix well.
To stuff the suckling pig: Lay the skin of the boneless pig flat with the inside facing up. Fill with the prepared mixture, distributing it evenly. Then, sew the skin closed completely with thick thread or wire.
Bake: Place in a clay oven (or a large industrial oven) at a medium-low temperature for 8 to 12 hours, until the skin is crispy and golden, and the inside is well cooked.
Let it rest for a few minutes before cutting. Serve hot, traditionally with arepa.
With this global recognition from Taste Atlas, Tolima-style lechona not only reaffirms its place in the hearts of Colombians, but also projects itself as a standard-bearer of Latin American cuisine to the world.
