First stop at the World Street Food Congress: Pepita's Kitchen! Chef Dedet de la Fuente's rendition is made by stuffing white truffle oil paella before roasting the pig. The chef shared that she reduced the saltiness to cater to the locals' palates, but I think just a teenie weenie bit more salt would have made a big difference. The truffle is rather mild (taste and smell wise) but all's well after biting into that super crisp skin.