chilen chicharon
Asean/Philippines
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Chilen was established in 1984 in Balamban, Cebu as a single proprietorship. It started as a backyard enterprise with an initial capital of P2,000 and one worker, producing only 20 kilos of pork skin chicharon in a week. Firewood was then used for cooking, and a lit candle to seal its plastic packaging.
The owner, a seaman by profession, decided to go on board a foreign vessel to save enough capital to expand the chicharon business. Since then, the business has improved the production process and has developed several chicharon variants.
Chilen was the first to introduce the first lessfat, less cholesterol chicharon, beef and chicken chicharon. In mid-1990s, Chilen introduced the first bite-size chicharon, called chillenitos, and flavored chicharon. Ready-to-cook chicharon pellets were also introduced.
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