The average person might associate the word "pig" with bacon, pork chops, ham, crown roasts or even Miss Piggy. To me, it's all about the lechón, which is a Spanish term for roasted suckling pig.

Cue blaring salsa music, the intoxicating smell of roasted pork and a salivating crowd ready to pounce on smoky, salty, juicy meat. In my Cuban-American family and culture, a lechón means it’s time to party. Every Cuban family has their own lechón recipe. The Italians have their marinara sauce, we have our dry rub.

I recently survived Goya Foods' Swine and Wine, a South Beach Wine and Food Festival event, where I experienced hog heaven.
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