Part 6/10:
One of the most visually striking features of the black lechon was its shiny, jet-black surface, achieved using edible squid ink or cuttlefish ink. The ink not only provided the dramatic color but also contributed to a sticky, glossy glaze, creating a mystical appearance that mesmerized viewers. The chef emphasized that this is a natural, all-edible ingredient, making the dish both innovative and safe to eat.