Pre-Colonial & Spanish Influence  

Chicharrón (locally called chicharon) has both pre-colonial and Spanish roots. Before the arrival of the Spaniards, indigenous Filipinos roasted and fried animal skins as a form of preservation.  

When the Spanish arrived in the 16th century, they introduced chicharrón, a Spanish delicacy made of fried pork rinds. This became popular in the Philippines, Mexico, and other Spanish colonies.

Regional Variations & Evolution 

•Chicharon Baboy– The most common version, made from pork skin.  

•Chicharon Bulaklak – Made from fried pork intestines, a favorite among beer drinkers.  

•Chicharon Manok – Made from crispy chicken skin, a more recent adaptation.  

•Chicharon Laman (Meat Chicharon)– Includes pork fat and meat, making it heavier and more flavorful.