The types of Cebu lechon

Three roasts, three tables

“Cebu lechon” covers three main styles. They share the same herb-stuffed, charcoal-roasted soul — but they suit very different occasions.

Whole lechon

The classic. A full pig, seasoned inside and roasted whole, carried out as the centerpiece of a fiesta. It is the showstopper — the one the whole room turns to look at — and the best value per head for a crowd.

Lechon de leche

A smaller suckling pig. Because it is young and small, the skin is more delicate and the meat especially tender. It suits more intimate gatherings where a full-size pig would be too much.

Lechon belly — also known as cebuchon

A boneless pork-belly roll: the belly is seasoned, rolled and roasted so every single slice is skin-and-meat, no bones to navigate. Easy to portion, easy to serve, and a favorite for smaller groups or when you want all crackling, all the way through.

Which one should you get?

Then size it

Once you’ve picked a style, size it to your headcount — figure about half a kilo of live weight per guest. The interactive size finder on the main guide does the math for you.

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