1 · Decide
- Headcount confirmed (and is lechon the main dish?)
- Size chosen — use the per-person rule (~200–350g cooked each)
- Style picked — Cebu, Luzon, or belly
- Budget set — check the price list
- Event date & serving time locked
2 · Ask the seller
- Price by live or cooked weight?
- What's included — sauce, chopping, tray?
- When is it roasted (made fresh for your date)?
- Delivery window and fee for your area?
- Deposit, balance, and cancellation terms?
- Confirmation in writing (date, size, total)?
3 · On the day
- Clear a spot to receive it; keep it warm, loosely covered
- Plan to carve close to serving
- Keep skin and meat separate so crackling stays crisp
- Sides & sawsawan ready — see what to serve
- Fridge leftovers within ~2 hours; plan paksiw/sisig