The 1st ever National Federation of Hog Farmers, Inc. “Natfed” Hog Festival was held last March 1-5, 2024. The festival started with a Guinness World record attempt for the Most Number of Pork Dishes on Display followed by 2 days of Panindang Pinoy booth display, a celebratory degustation dinner on the 4th day and a backyard congress on the final day.
Our objectives at that time were to create awareness and promote fresh local Pinoy pork, increase per capita pork consumption, farm to fork linkage of farmers to institutional markets, promote Philippines particularly Quezon City as a food tourism destination and help our backyard farmers repopulate safely.
In the end, we were able to get a new Guinness World Record for the Philippines with the Most Number of Pork Dishes on Display at 313 dishes of different regional and country influences. We also successfully linked some of our farmers to supply directly to chefs and restaurants. The demand and consumption of pork increased noticeably as well because of the upward movement of farm gate prices. QC was given much media coverage locally and internationally as a result of this new world record and was promoted as one of the food destination places. Finally, we educated about 200 backyard farmers on bio-security practices. With this initial success of the Hog Festival, Natfed is planning to embark on a yearly Hog Festival celebration.
With this in mind, it is Natfed’s objective for Hog Festival 2025 to promote fresh local pork as a safer and more nutritious protein source as against the cheaper but less reliable imported pork. It is also our goal to help stimulate and increase pork consumption by reminding Filipinos of their passion for eating pork being consistently labeled as a pork loving nation. This is why it is equally important to make pork more affordable to the consumers by encouraging pig farmers to come back and produce more. The theme of the event will be “Sarap ng Pinoy Pork..mula nguso hanggang buntot! “
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Natfed Hog Festival 2025. Natfed will hold a one day Hog Festival on May 31, 2025 with a cook-off exhibition between some invited queens vs some renowned chefs. Following the theme, different parts of the pigs will be used for this cooking demo. This will be held in Gateway 2 mall and will be open to all interested viewers. A respectable panel of judges shall be invited to declare the final winners.
A Pork Degustation Feast will follow after with invited culinary school students, restaurant owners and famous chefs show casing their signature pork dishes while using the different parts of the pig from snout to tail. This will highlight the fact that pig as a very good source of food protein as all its parts can be prepared into a good and delicious pork dish with almost zero wastage. With the support of DOT, we are also paving the way for the Philippines to be part of the Michelin Guide showcasing the best Filipino Regional Pork dishes.
Our media friends, industry partners, fellow farmers, LGU and DA friends and even the consuming public are all invited to participate and help us promote fresh Pinoy pork and rekindle our appetites for pork dishes. With this activity, we hope to generate awareness and encourage our Filipino consumers and institutions to buy local, support local and love local by patronizing fresh local Pinoy Pork!
The NatFed Hog Festival 2025 is a grand celebration of Filipino culinary heritage, where every part of the pig—from snout to tail—is transformed into extraordinary dishes that reflect tradition, creativity, and sustainability. This festival honors the
versatility of pork, showcasing the heart of Filipino cuisine and placing it on the global stage.
A key highlight is the Cooking Showdown: “The Chef vs The Queens”, where Chef Tatung, Chef Massi, and Chef Miggy will face off against a star-studded team of Queens of the Kitchen: Adobo Queen Nancy Lumen, Bb. Pilipinas beauties Cristal Jean and Trisha, and Viral Queen Sasa Girl. They’ll create innovative dishes using every part of the pig, showcasing pork’s incredible versatility and Filipino culinary traditions.
With the theme “Sarap ng Pinoy Pork… Mula Nguso Hanggang Buntot,” the festival celebrates maximizing every part of the pig, turning what others see as scraps into mouthwatering dishes. It’s a celebration of Filipino resourcefulness, sustainability, and flavor.
Join us on May 31, 2025, for a culinary adventure from nguso hanggang buntot. With chefs and queens at the helm, this event promises an unforgettable feast, showcasing the best of Filipino cuisine and the endless possibilities of Pinoy Pork.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Myke”Tatung” Sarthou is a renowned Filipino chef. With his innovative approach to traditional Filipino dishes, he has become a leading figure in Filipino cuisine. His cookbook, Simpol Dishkarte, earned him the World Gourmand Award for Best Celebrity Chef Book. He has also won the Best TV Chef Book Outside Europe award for his cookbook Philippine Cookery: From Heart to Platter at the Gourmand World Cookbook Awards in 2017. Additionally, hef Tatung made history as the first Filipino chef to present at Madrid Fusión Manila, showcasing the versatility of Filipino food on an international platform Through his work,
Chef Tatung continues to inspire chefs
and food enthusiasts worldwide,
showcasing the beauty and depth of
Filipino cuisine.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Miguel Cabel Moreno is a Filipino chef and restaurateur dedicated to preserving and promoting the rich culinary heritage of Southern Mindanao. His Tausug roots deeply influence his cooking.
As a culinary advocate, he represents Mindanaoan cuisine at international events like the UN Tourism Gastronomy Forum, and alongside his brother King, co-manages Cabel, a heritage restaurant celebrating their family’s legacy.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Massimiliano “Massi” Pauletto, Cluster Director of Culinary at Novotel and ibis Styles Manila Araneta City, brings over 20 years of international experience rooted in his Italian heritage and training under renowned chefs, including Gualtiero Marchesi. His global culinary journey spans Europe and Asia, and since 2019, he has led eight dining outlets in Manila. Known for blending authentic Italian cuisine with Asian influences and prioritizing fresh, chemical-free ingredients, Chef Massi has helped his team
win over 17 medals at the 2023 and 2024
Philippine Culinary Cup.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Nancy Reyes Lumen IS based in Houston Texas as Cooking class Chef for Cozymeal, USA. Married to Bob Lumen, Mother to Chef Joey Herrera. Third generation clan of Aling Asiang. Aristocrat, group of companies self
proclaimed Adoboqueen with advocacy: to make Adobo the Philippine’s national most popular dish. Currently finishing Everybody’s Adobo Book and a Children’s book: Alexand Ellie Cook Adobo. She is a cooking Video host in The Commissary Kitchen of Lawin Media Network (Houston Texas).
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Christal Jean, or Tala, was still a student when she was crowned Binibining Pilipinas 2024 1st Runner-Up. An inspiring young woman with a passion for the outdoors, she champions inclusivity for persons with disabilities. With a deep commitment to equality, she advocates for creating spaces where individuals with disabilities are embraced without prejudice and given equal opportunities to thrive and succeed.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
A licensed dentist, Trisha was crowned Binibining Pilipinas 2024 2nd Runner-Up. Her interests are as diverse as the smiles she helps create. When she’s not perfecting her calligraphy or crafting stunning makeup looks, she’s out on the road, expanding her perfume collection, or brewing the perfect cup of coffee. Staying true to her profession, she advocates for greater oral health awareness—educating others about the importance of dental hygiene and ensuring that everyone can smile confidently for years to come.
Meet Sassa Gurl. She’s the one who brings energy and excitement wherever she goes – and that includes the kitchen! With a vibrant personality, quick wit, and a talent for cooking that matches her bold attitude, Sasa Girl isn’t just about the food; it’s about the whole experience. She’s got a knack for turning simple dishes into mouthwatering masterpieces, all while keeping the vibe fun and playful. Whether she’s tossing ingredients in the air or spinning new twists on classic recipes, Sasa Girl’s approach to cooking is
about creativity, flair, and a dash of sass!
Get ready, because she’s about to show
you that cooking can be as entertaining
as it is delicious.
The Pinoy Pork Degustation Feast is more than just a meal—it’s a celebration of Filipino culinary heritage and an exploration of the endless possibilities of pork. This grand tasting experience brings together culinary students, restaurant owners, top chefs, and food lovers, all united by a shared passion for Filipino food and sustainability.
At the heart of this event is the showcase of signature pork dishes prepared using every part of the pig—from the snout to the tail. It’s a tribute to the ingenuity of Filipino chefs who have long known how to turn humble ingredients into extraordinary dishes. From tender cuts to flavorful offal, each dish tells a story of how we, as a nation, have mastered the art of maximizing every part of the pig.
In this feast, sustainability takes center stage. The concept of zero-waste cooking is a guiding principle, underscoring how pork, a high-protein food, can be used in innovative ways to create rich, flavorful meals without any waste. This focus on sustainability highlights the importance of responsible sourcing and the mindful use of resources, making it not only a celebration of taste but also a call for more sustainable practices in the food industry.
The event is not just a culinary experience—it’s an opportunity to put the Philippines on the global food map. The Pinoy Pork Degustation Feast stands as a testament to the versatility of pork, a versatile and delicious meat that has been at the heart of Filipino cuisine for centuries. From the bustling streets of Manila to the tranquil provinces, Filipino chefs have been crafting mouth watering pork dishes that celebrate the rich, diverse flavors of the country.
As the world increasingly turns its focus to sustainability and sustainability in the culinary world, this event is the perfect platform to showcase the true potential of Filipino pork cuisine. By celebrating pork’s endless possibilities, we not only honor our culinary roots but also highlight the innovation and creativity of Filipino chefs who are shaping the future of food. The Pinoy Pork Degustation Feast is more than just a meal; it’s an invitation to taste the future of Filipino food and celebrate our shared love for pork.
Join us for a taste of tradition, sustainability, and culinary excellence—together, let’s put Filipino pork on the global food map!
Chef Eric Jan Buenaflor is a Filipino culinary entrepreneur and social advocate, best known as the Managing Partner of Karabella Dairy—a social enterprise that produces gelato and other dairy products using fresh carabao milk sourced from local farmers. The name”Karabella” is a creative blend of “carabao” and “bella,”reflecting both the local heritage and the brand’s commitment to quality and beauty in its products.
Under Chef Eric’s leadership, Karabella has grown into a purpose driven brand that supports sustainable agriculture and uplifts rural communities. Chef Eric was featured in the activity by Philippine Carabo Center as one of the “25 faces of success in carapreneurship”. The company originated from Gawad Kalinga, a well-known Philippine movement focused on poverty alleviation through community development.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Meet Chef Kalel Chan, whose journey began with a degree in Hotel and Restaurant Management. After graduating, he embarked on an exciting culinary adventure, joining the pioneering team of the esteemed Raintree Restaurants’ M Café. Hailing from the proud province of Ilocos, Chef Kalel’s culinary prowess quickly earned him recognition, propelling him to the position of Corporate Chef within The Raintree Hospitality Group, where he specializes in crafting both Asian and Western delicacies.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Dedet de la Fuente, also known as the Lechon Diva, is a renowned Filipino chef famous for her creative takes on traditional Filipino dishes, particularly her stuffed lechon (roast pig). She founded Pepita’s Kitchen, where she became famous for her unique lechon fillings like binagoongan rice and truffle rice. Chef Dedet gained national recognition after winning the Ultimate Taste Test in 2010.
Now, she’s pushing boundaries again with her 8th Filipino Degustacion,“Lecheng Sarap na Degustacion!”, a tasting experience that honors traditions, heritage while reimagining the future of Filipino cuisine.
From home cook to global culinary ambassador, Dedet dela Fuente isn’t just serving lechon—she’s propelling Philippine gastronomy onto the world stage. And the world is hungry for more.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Jacqueline”Jac” Laudico is a celebrated Filipino pastry chef known for her modern take on traditional Filipino desserts. As part of a culinary power duo with her husband, Chef Rolando Laudico, she has helped shape the local food scene through restaurants like Chef Laudico Guevarra’s, media appearances, and food advocacy.
Trained in pastry arts, her work blends classic Filipino flavors with innovative techniques. Beyond the kitchen, Chef Jac is active in culinary education, food festivals, and television, promoting Filipino cuisine both in the Philippines and abroad.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Rolando”Lau” Laudico is a pioneering Filipino chef celebrated for blending traditional Filipino flavors with modern culinary techniques. Starting his journey in the kitchen at a young age, he later trained at the Culinary Institute of America and rose through the ranks from dishwasher to top chef.
Along with his wife, Chef Jac Laudico, he established well-known restaurants like Bistro Filipino and Guevarra’s, showcasing contemporary Filipino cuisine. Beyond his restaurants, he’s authored cookbooks and represented the Philippines in global culinary events, making him a key figure in promoting Filipino food on the world stage.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Steve Ma is a distinguished culinary professional from Hong Kong, specializes in both Western and modern Chinese cuisines. He works as the Executive Chef at One-Eight-One Hotel & Serviced Residences, and has honed his skills under the mentorship of renowned celebrity chef and restaurateur Jamie Oliver. Blending tradition with innovative approach, he is guided by a culinary philosophy that good food has the power to bring people together.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Miguel Cabel Moreno is a Filipino chef and restaurateur dedicated to preserving and promoting the rich culinary heritage of Southern Mindanao, particularly the ZamBaSulTa region— Zamboanga, Basilan, Sulu, and Tawi-Tawi. Born in Jolo and raised in Zamboanga City, his Tausug roots deeply influence his cooking.
Originally a nurse, he followed his passion for food and opened Palm Grill in 2017 in Quezon City, introducing traditional dishes like Tiyula Itum and Pianggang Manok to a wider audience. As a culinary advocate, he represents Mindanaoan cuisine at international events like the UN Tourism Gastronomy Forum, and alongside his brother King, co-manages Cabel, a heritage restaurant celebrating their family’s legacy.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Michael M. Santos currently serves as the Corporate Executive Chef under the Vikings Group, the largest buffet restaurant brand in the Philippines with 15 thriving branches nationwide and upcoming expansions in Sta. Rosa, Laguna and Laoag City, Ilocos. A seasoned culinary professional with over two decades of experience, Chef Mike has brought his broad expertise to the Vikings Group—helping drive and continuously transform its buffet experience into one of the country’s most dynamic and elevated dining concepts. He also leads the Vikings Hospitality Programs, a purpose-driven initiative that empowers underprivileged yet passionate individuals to pursue a culinary career. Through this program, Vikings helps shape future chefs by providing real-world training and life-changing support to those with talent and determination. With a culinary journey that began in 2000 in catering and canteen operations, Chef Mike became a professional chef in 2013 and trained under the esteemed Chef Cyrille Soenen, a Maîtres Cuisiniers de France.
At the Hog Festival 2025, Chef Mike, together with his talented team—Head Chefs Arphie del Rosario and Danilo Tapel—proudly showcases Filipino ingenuity through a lineup of bold, nostalgic pork creations that celebrate both tradition and creativity: Pork Tongue Estofado
Dry Sinigang na Bagnet
Pork Tail Kare-Kare with Puto
Kilawin Pork Mascara
Each dish reflects Vikings’commitment to innovation while honoring Filipino traditions— proving once again that Vikings is where celebrations come alive through food.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Chef Jessie Sincioco’s journey reflects excellence and Filipino pride. From winning the 1983 Great Maya Cookfest to becoming the first Filipina Pastry Chef in 1990, her culinary achievements shine. She has earned multiple recognitions, including two L’Assiette D’Or gold trophies at the Chefs On Parade competition. She was handpicked to cook for Pope Francis during his 2015 Philippine visit, and led the Gala dinner preparations for the 2017 ASEAN Summit. Through it all, she remains dedicated to innovation and culinary perfection.
“SARAP NG PINOY PORK
MULA NGUSO HANGGANG BUNTOT”
2025
Filipino Chef Gale Tan Sun holds a degree in entrepreneurship at the University of San Carlos, and a master’s degree in business management from the Asian Institute of Management. Inspired by his family’s passion for cooking, he trained at the International Culinary Academy to explore his culinary skills. His love for festive Spanish cuisine motivated him to establish MNL Food Company, which is renowned as the home of the Crunchilicious Porchetta and Cochinillo. Today, it stands as Manila’s best-kept secret for exquisite Spanish-inspired dishes.
Nathaniel Uy is a chef, food content creator, and culinary educator known as @thehungrychef on Instagram. Though he earned a degree in Organizational Communication from De La Salle University, his true passion led him to pursue culinary studies at ISCAHM, where he earned honors and a bronze medal. He enhanced his skills through further studies in restaurant entrepreneurship and various cooking courses.
Recognized by media platforms like GMA News and CNN Philippines, Nathaniel shares his culinary expertise on Filipino cuisine and celebrations. He currently runs a successful home based commissary, teaches culinary arts to high school students, and consults for restaurants in Metro Manila. Through his work, he champions Filipino food with heart, creativity, and authenticity.
Founded in March 2020, RestoPH—short for Restaurant Owners of the Philippines—emerged as a collective response to the unprecedented challenges faced by the restaurant industry during the Metro Manila lockdown. What began as a Viber group of concerned restaurant owners quickly transformed into a unified voice advocating for the sector’s interests. Through proactive engagement with government agencies, mall developers, and its members, RestoPH has been instrumental in navigating the complexities of the pandemic and beyond.
Beyond crisis management, RestoPH is committed to promoting goodwill among food and beverage operators, serving as a forum for information exchange, and supporting the growth of the industry. As a founding member of the ASEAN Restaurant Associations Alliance (ARAA) and a member of the Philippine Chamber of Commerce, RestoPH plays a pivotal role in shaping the future of the Filipino restaurant industry.
Brotzeit’s signature Pork Knuckle is a masterclass in German tradition and flavor. Each knuckle is seasoned with Brotzeit’s proprietary spice blend and braised in German beers for days to build deep, rich flavor. It is then oven-baked to perfection — not deep-fried — creating tender, juicy meat inside and an irresistibly crispy skin outside.
The crispiness is so distinct, you can hear the”sound of Brotzeit” as your knife glides across the crackling skin — a satisfying symphony of flavor and texture that’s simply unforgettable. A true icon, now proudly recognized as the Philippines’ #1 Pork Knuckle!
Established in 1995 in Cebu, Rico’s Lechon is a well-known lechon (roast pig) brand in the Philippines. Enrico “Rico” Dionson created the company. Originally a caller for bets on cockfights, Rico made the decision to enter the lechon industry in search of fresh prospects.
Rico’s Lechon stood out for its tasty, crispy-skinned lechon, which was seasoned with a special blend of spices and local Filipino pigs. To set itself apart from rivals, the company was the first to market the hot lechon variation.
The company has remained true to its mission of conserving the traditional Cebuano lechon recipe, emphasizing both authenticity and quality, despite its growth .Rico’s Lechon is the only internationally renowned lechon brand in the Philippines and one of the most iconic lechon restaurants in Cebu today.
The Plaza Premium Baked Ham was created in the 1960s by Master Chef Gosta Pettersson and co-founder Meldy Reyes. It was inspired by the traditional Swedish Christmas ham but tailored to suit the Filipino palate, striking a perfect balance between sweetness and saltiness.
The ham is carefully cured, lightly wood-smoked with a blend of aromatic herbs and spices, then oven-baked to perfection. Finally, it is generously glazed and delicately coated with a sweet, crumbly crust.
Since 1852, Destileria Limtuaco & Co., Inc., through 5 Generations of Master blenders and distillers, has amassed a wide range of distilled spirits and alcoholic beverages expertly produced with the highest degree of manufacturing excellence.
The distillery has over 40 different products, which include local blends and foreign brands manufactured locally under license. It has three bottling, processing and aging plants as well as warehouses in and outside Metro Manila.
Through the years, with its innovation, patented distillation and blending and ISO certified quality systems, partnered with its history as one of the country’s oldest corporations makes Destileria Limtuaco & Co. Inc., one of the country’s leading companies.
The International Training Center on Pig Husbandry (ITCPH) is a government agency under the Department of Agriculture Agricultural Training Institute (DA-ATI). ATI-ITCPH is the only training center in Asia specializing on pig husbandry staffed with highly competent technical personnel whose local and international trainings include both large and small-scale pig farming practices. The Center provides regular trainings on pig husbandry and other related disciplines such as Swine Artificial Insemination, Waste Management, Meat Processing, and Animal Feedmilling Technology.