The Process of Making Lechon, a Spit-Roasted Pig, in the Philippines

The couple delivers whole lechón all over Cebu, and pork belly to various parts of the Philippines, including Manila, which is a plane ride of over an hour and a half away.

Zanoria shared that their clientele includes professional athletes from the Philippine Basketball Association, the country’s equivalent of the NBA, and several politicians. They have also developed a loyal local customer base, resulting in hundreds of weekly orders, especially during festive seasons.

The affordability of their meat may be one contributing factor. Zanoria mentioned that they sell pork belly, which can feed anywhere from eight to 20 people, for approximately 1,500 pesos to 2,500 pesos, or $26 to $44. While the whole lechón is more expensive, it is able to serve several dozen people, with a cost ranging from 7,800 pesos to 8,500 pesos, or $132 to $149.

During Christmas and New Year’s, the couple sells 200 to 300 pieces of Lechón belly per day leading up to the occasion. Customers start booking their orders as early as September, three months in advance. While this has allowed them to flourish in Cebu’s competitive lechón market, it also brings forth certain challenges.

“There’s immense pressure to maintain the quality. People expect our lechón to be delicious because it’s from Mag’s. We cannot afford to make any mistakes,” Zanoria said. She emphasized that “every single piece needs to taste amazing.”

The most challenging aspect of delivering lechón is the packaging. I observed the staff meticulously wrapping the entire roasted pig in a plastic sheet, which helps to retain the savory juices. It is then placed inside a triangular cardboard box and sealed with duct tape. Every part of the pig looks perfectly roasted, from the golden brown ears to the tail.