Who among us has not indulged in good chicharon? The person amongst us who
answers in the negative is a rarity in the Philippines because we are
decidedly a chicharon-loving country, much like Mexico for instance. And if
we're talking chicharon, one name comes to mind.
Meet Mr. Rey Lapid of R. Lapid's Chicharon and Barbecue, he who has
perfected the art of making chicharon. Rey is the fifth child in a brood of
ten. His father owns and runs the Lapid Meat Shop chain, but his father
started modestly as a stall owner in a public market. As a young boy, Rey
used to tag along with his father to Quinta Market in Quiapo, and that was
where he got his inspiration to put up his own business. That was actually
not what he set out to dooriginally. Rey studied
Criminology in college because he wanted to be a policeman, but when
martial law was declared in the country, he quickly gave up this dream.
Instead, he trained his sight on his father's meat business, and learned
He remembers his father selling four whole pork carcasses which he
butchered himself every morning. As a 12-year old boy, he observed that
Filipinos generally buy their pork with the skin on. Some, especially those
who ran canteens or restaurants, would request that the skin be trimmed
off. The discarded skin was thrown as waste.