A Feasibility Study of Establishing Vegetable Chicharron Business

at San Miguel, Bulacan

Chicharron is a salted, deep-fried piece of pork skin.
Especially when drinking with companions, the majority of
Filipinos eat it as a snack or pulutan (finger food). Other
Filipino cuisines, such as Pinakbet (a vegetable stew) and
Palabok, may include or garnish with chicharron (a noodle dish)
on occasion. Chicharron is commonly known in one of Bulacan's
municipalities – Santa Maria. The local industry began in the
early 1900s, and the rest is history. More Philippine provinces
have now established their own brands of chicharron. Filipinos
will always find new ways to enjoy chicharron, whether as a
snack, an ingredient, or both. San Miguel, Bulacan is famous for
its sweet products and chicharron. Whenever you hear of
chicharron, the very first place that comes to mind is this town.
What distinguishes Vegetable Chicharron from others? For the
vegan people who aim to be healthier but still want to eat some
snacks and make a new version of chicharron, instead of pork
rind, dried shiitake mushrooms, it is covered in rice flour and
sweet rice flour before being deep-fried, and deep-frying dried
yuba skin is an additional method of preparation. It is an
appetizer, party meal, or snack option for vegan people.