Pre-Colonial & Spanish Origins

Roasting whole pigs over an open fire has been part of Filipino feasts since pre-colonial times. Indigenous Filipinos cooked wild pigs during rituals and celebrations. When the Spanish arrived in 1521, they introduced the word "lechon," which originally referred to suckling pigs (lechón de leche).

Cebu Lechon vs. Manila Lechon  

• Cebu Lechon – Uses a simple marinade of salt, herbs, and spices and is roasted over an open fire until the skin becomes crispy. This style was praised by Anthony Bourdain as "the best pig ever."  •Manila Lechon– Often served with liver sauce, influenced by Spanish cuisine.