Where Ancajas’ heart lies
IBF champ turns to his poultry, piggery, veggie farm
With no end in sight yet as to when he will be allowed to return to the ring, Jerwin Ancajas is making use of the break learning how to take care of an improvised pond, a poultry farm and a piggery.
At the same time, Ancajas, who was supposed to defend his International Boxing Federation (IBF) super-flyweight crown last April 11 in Las Vegas, is not letting up on his training.
“Twice a day,” said Ancajas from his home base in Barangay Ramirez in Magallanes, Cavite, when asked about his training schedule.
In the morning he jogs and shadowboxes and in the afternoon he does the mitts and punches the heavy bag to remain in shape.
“Kailangan kasing handa ng katawan kasi hindi natin alam kung kailan tayo sabihan na pwede na lumaban,” said Ancajas, who was penciled to make the ninth defense of the IBF 115-lb crown against Mexican Jonathan Rodriguez last week.
The coronavirus pandemic forced Top Rank to postpone the fight on the advise of the Nevada Athletic Commission as the disease began to spread across the US.
When he’s no longer clad in training gear, Ancajas makes it a point to attend to his tilapia, organic chickens and free-range pigs.
In fact, Ancajas and other fighters residing at Survival Camp, the name of his training headquarters, are also immersed in vegetable farming.
“We don’t go hungry here,” said Ancajas’ trainer Joven Jimenez, adding that greens — pechay, malunggay, okra as well as chili and kalabasa — are readily available within the confines of the 1,600square property.
Ancajas takes pride in his chickens, which he doesn’t feed with commercial feeds.
“Yung itlog nila brown at hindi yung white na nakasanayan natin,” said Ancajas.
Last week, Ancajas, who hails from Panabo, Davao del Norte, tried his hand sampling one of them and having them roasted using wood fire and was delighted by its clean and savory taste.
Believing that he had suddenly turned into a pitmaster, Ancajas focused his attention to the one of the black pigs — a cross between a wild boar and a native black pig — that roamed around and had one of them slaughtered for roasting.
Jimenez burst into laughter at the attempt of his fighter to assume the new role of a lechonero.
It was disastrous.
While the skin looked tantalizing and delectable, the meat was half-cooked.
“Meron pang dugo-dugo,” admitted Ancajas.
The second time around, Ancajas did great and had everyone licking their fingers.
“Super sarap talaga dahil hindi kami gumamit ng (commercial) feeds. Malasang-malasa at pati ang buto halos kainin na rin naming lahat,” said Jimenez of the porky delight that weighed between 15 kg to 20 kg.
“Azolla, gabi at niyog at dahon ng saging ang pinapakain namin,” said Jimenez.
After he retires, don’t be surprised if Ancajas opens a barbecue business and becomes the patron of pork.