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A serving of chicharon buchi or buchiron with a dipping of sukang Iloko from a participating food stall during the launching of Mercato Centrale's Mezza Norte in Trinoma, Quezon City - May 3, 2013.
chicharon buchi – /tsi-tsa-rón but-tsé/ Tagalog delicacy; dw Span. buche [crop] [n.] crisp fried chicken crop.
also spelled as tsitsaron butse in Tagaloga.k.a. butse, butse chicharon, butseron or buchiron in Tagalog
Buchi is the Tagalog word for the chicken crop or craw of fowls and other birds. It is the small pouch-like gullet of fowls and birds, a part of the esophagus where freshly swallowed food is temporarily stored for later digestion in the gizzard or for regurgitation as when feeding the nestlings.
It is also in the butse that swallowed food is lightly fermented or softened by gland secretions before it passes through the gizzard for grinding.
It is also in the butse that swallowed food is lightly fermented or softened by gland secretions before it passes through the gizzard for grinding.
Pinoys would collect butse, clean it thoroughly then deep fry it to become chicharon also known in Tagalog by the same name, butse or chicharon buchi.
Because you can harvest only one butse for each chicken, several dozens of chickens have to be slaughtered to get a heap of this another Pinoy favorite pulutan. The mass production of fast-growing chickens provides an ample supply of chicken crops as another by-product of chicken meat. Pinoys transformed this what used to be a waste and dirty offal into a tasty and sought street food in the country.
Chicharon buchi is also called butse, butseron, or buchiron in Tagalog. Butseron is the short name for butse chicharon, (likewise, buchiron is from buchi chicharon) with the chicken crop usually split open or cut lengthwise into halves and fried until browned and crisp.
Chicharon buchi is also called butse, butseron, or buchiron in Tagalog. Butseron is the short name for butse chicharon, (likewise, buchiron is from buchi chicharon) with the chicken crop usually split open or cut lengthwise into halves and fried until browned and crisp.
All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.
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