I recently picked up three Hereford tins from the local Loblaws because I noticed they were produced in Brazil (the Libby’s corned beef of old sometimes came from Uruguay). I sautéed it with onions and flavored it with tarragon. Really great for spreading on crisp flat bread.

As for the home-cooked version being better than tinned…that can’t be a surprise, can it? Although some canned beans are pretty good in lieu of cooking up dried beans. And yes, the length of time it takes to cook beans increases as the beans get old.

Personally I can’t abide canned corned beef–we don’t eat much beef in our household but do occasionally make our own corned beef, which is so easy and so much better that there is no excuse to buy the commercial stuff (much less the preservative-stuffed food-like substance that comes in tin cans). The marinated beef can be frozen (uncooked), so you can make up a batch and freeze what you don’t cook immediately.

Am seriously considering giving some of your lechon-based recipes a try. Regrettably will have to substitute for the Zubuchon lechon (which is, no lie, on my bucket list/list of good reasons to visit Cebu) so will not brag overmuch about the results. But until you mentioned it, it never really occurred to me what other delicious things could be done with lechon!