We Filipinos especially Cebuanos are very fond of celebrations, and in every celebration there is always a variety of foods and drinks that are served in the table. The very highlight in our "salu-salo" is the delicious, crispylicious and juicylicious Lechon Baboy. It is one of the Cebuano delicacy that Cebu can be proud of.

Lechón (Tagalog: Litson and Cebuano: Inasal) is the Spanish word for suckling pig. In the Philippines, it connotes a whole roasted pig, lechón baboy. Chicken and beef, are also popular. The process of lechón involves the whole pig/piglet, chicken, or cattle/calf being slowly roasted over charcoal. Lechón is often cooked during national festivities (known as fiestas), the holiday season, and other special occasions such as weddings, graduations, birthdays and baptisms, or family get-togethers. The lechón is usually the highlight and the most popular dish of these events. It is usually served with a liver-based sauce. However, in some cases, it may be served Chinese style with steamed buns and a sweet plum sauce.

Another version of lechón, called lechón kawali, involves boiling then frying pieces of pork.

Leftover lechón in the Philippines is easily recycled into another delectable dish, called Paksiw na Lechon. Paksiw na Lechon involves cooking the left-over Lechon by boiling it in vinegar making the meat moist and the skin very soft. Lechon Cebu is a very popular variety of the dish.

The typical Filipino method of roasting involves placing the pig on a spit and baking it on charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig's own fat. This makes the skin "pop" and eventually crunchy. The pig had always been the center of communal feasts in pre-Hispanic Philippines, and "Lechon" is the normal manner it is prepared, from the remote part of the country where no Westernerners ever seen to the lowland Christianized Filipinos. But only lowland Christians use the word lechon to describe it.

 Lechon Bisaya only cooks with "native" pigs/hogs which have lesser fat content on both meat and skin which makes their Lechon crispier and healthier to eat. It offers only the real, authentic, Cebu-style lechon. Their lechons are marinated using seven different local herbs and spices. Weight indicated is the cooked weight of the lechon. All lechons are cooked in a traditional "uling and bamboo"pinoy way. This deal comes with free pinakurat suka as "sawsawan". 

     You can enjoy your Lechon Baboy in these prices:

•  P2999 (P5000 value) for Lechon Baboy 8-9 kilos good for 10-20 persons
•  P3600 (P6000 value) for Lechon Baboy 10-11 kilos good for 20-25 persons
•  P4200 (P7000 value) for Lechon Baboy 12-13 kilos good for 25-30 persons 

CEBU LECHON AT ITS BEST!