This zine is here to answer the real questions people have when a lechon is on the menu: which style to get, how big a pig you actually need, what it should cost, and what to do with the glorious leftovers. No jargon, no fuss — just the stuff that helps you pull off a great handaan.
What it covers
- Styles & cuts — Cebu vs. Luzon, lechon belly, and lechon de leche.
- Sizing — a calculator that turns your headcount into the right size.
- Prices — typical 2026 Metro Manila figures, by size.
- How it's made — the traditional spit, and the modern oven methods.
- Leftovers — basically everything you can turn day-two lechon into.
How we keep it useful
How it stays free
Running a site costs a little, so here's how it stays free, plainly: we may show ads (via Google AdSense); we run the Connect Philippines newsletter, where subscribers get exclusive promos and offers from partner stores and affiliates; and some links here are affiliate links, with sponsored or paid placements featured from time to time (always clearly labelled). Affiliate links may earn us a small commission at no extra cost to you. None of this changes the sizing math or the prices you see — recommendations are made to be useful first. The full detail is in our Affiliate Disclosure and Privacy Policy.
Get in touch
Questions, corrections, or a lechon worth featuring?
Email connectphilippines777@gmail.com