“pavochón” is back

Thanksgiving and Pavochón are back!

People are starting to go to family gatherings again

Juan A. Hernández, The Weekly Journal

Now that the pandemic seems to be almost over –because vaccines not only shield our bodies, but also our psyche– we are starting to get out there again... go shopping, go to parties and family gatherings.

And since we’ve already “welcomed” the holiday season since November 1st. –right after Halloween– this Thanksgiving is the perfect occasion for a dress rehearsal for Christmas. And the star of it all is the traditional “pavochón.”

A made-up word that is yet to be accepted in Scrabble’s dictionary, it is the combination of the Spanish words for turkey (pavo) and roast pig (lechón). So, the pavochón is a turkey that’s been seasoned and cooked like roasted pork. And, while its preparation is sometimes guarded as an intimate family secret by some mythical local chefs, you too can master the pavochón technique. Of course, cooking a turkey is a daunting task because these birds are huge, extremely difficult to season properly, and they need hours to cook. If you don’t feel up for the task –just measuring and preparing

In fact, the olive oil, vinegar salt, pepper, garlic, oregano and mustard “adobo” is complicated– you can always order out. Turkeys are But be ready to spend a scarce and in high pretty penny for your pavochón. demand… an avian Turkeys are scarce and in high flu epidemic earlier demand. To the disruptions this year decimated in supply chains that we are close to 50 million all too familiar with, an avian turkeys in the U.S. flu epidemic earlier this year alone. decimated close to 50 million turkeys in the U.S. alone. Still though, don’t despair. In Bayamón alone there are a couple of “lechoneras” and several bakery shops where you can order this year’s pavochón and all its trimmings. Lechonera Pagán, El Pitirre, and El Familión

This year, I’m selling pavochón at $11 per pound. That is not much. I’m just breaking even. It’s on the trimmings to I’ll be able to make some money.

Ramón Cruz, owner of El Pitirre.

(former Lechonera Rafy Resto) on PR167 in Bayamón are offering the finger licking pavochón this year, and prices range between $11 and $14 per pound.

“This year, I’m selling pavochón at $11 per pound. That is not much. I’m just breaking even. It’s on the trimmings to I’ll be able to make some money,” said Ramón Cruz, owner of El Pitirre.

Please, bear in mind that supplies are limited, and no lechonera owner expects his inventory to last beyond lunchtime next Thursday.

If it just so happens that you are not able to secure your pavochón on time… well, you’ll have to settle for lechón. And that is not a bad thing since this year it runs par with turkey.