A lechon is a big-ticket order you usually only see on the day, so it pays to vet the roaster before you commit. Here's what actually matters, what to ask, and the warning signs worth walking away from.
The six tells of a good one
1. Thin, even, crisp skin
The skin should crackle cleanly and look glossy and even — not leathery, not bubbled into big blisters, and not pale and soft. Crisp skin is the clearest sign the roaster knows the craft and timed the heat well.
2. Meat that's moist and seasoned through
Great lechon is flavoured all the way in — stuffed with lemongrass, garlic, onion and aromatics — so the meat tastes good on its own, without drowning it in sauce. Dry, bland meat that needs gravy to survive is a tell the other way.
3. Native or well-raised pig
Where you can, ask about the pig. Native (and free-range) pigs tend to give better skin and a deeper flavour than mass-raised ones. It's not a dealbreaker, but it's often the difference in the best lechon.
4. Made-to-order and freshly roasted
The best lechon is roasted for your date and delivered hot, not pre-cooked and reheated. Ask when it will be cooked and how it's kept warm in transit — fresh-off-the-spit is what you're paying for.
5. Honest sizing advice
A good seller will help you match the size to your real headcount instead of upselling the biggest pig. If they ask how many guests and what else is on the menu, that's a good sign. (Our size calculator gives you a number to sanity-check against.)
6. Clear lead times and terms
Reputable roasters are upfront about how far ahead to book, delivery windows, deposits, and what happens if plans change. Vague answers on timing are a risk on the one day it has to be right.
Questions to ask before you order
- When will it be roasted? You want it cooked for your date, not reheated.
- What size do you recommend for [X] guests? Compare their answer to the calculator.
- Live or cooked weight? Prices and sizes can be quoted either way — make sure you're comparing like for like.
- What's the lead time and delivery window? Confirm timing in writing.
- Is sauce, a chopping service, or a tray included? Small things that matter on the day.
- Deposit, payment, and cancellation terms? Know before you commit.
Lead times — when to order
For an ordinary weekend, a few days' notice is usually enough. For fiestas, long weekends, and especially December, good roasters book out early — order one to two weeks ahead, and don't leave Christmas and New Year to the last minute. The bigger the pig, the earlier you should lock it in.
Transport, holding & food safety
Lechon is best eaten soon after it arrives, while the skin is still crisp. If there's a gap before the meal, keep it whole and loosely tented rather than sealed (trapped steam softens the skin), and somewhere warm rather than refrigerated for the short term. Once the meal is over, get leftovers into the fridge within about two hours, and reheat thoroughly later — see the leftover guide for the tasty part.
Red flags
- Soft, pale, or leathery skin in their photos and reviews.
- Won't say when or where it's roasted, or dodges the freshness question.
- Pushes the biggest size regardless of your headcount.
- No clear lead time, deposit terms, or delivery window.
- Reviews mention cold, dry, or reheated-tasting lechon.