Every lechon type, compared.

By the Field Guide editors · Updated 19 June 2026

"Lechon" just means roasted — so the word covers a whole range of dishes. These are the four you'll actually be choosing between, and what each is best for.

Type	What it is	Best for
Lechon baboy	Whole roasted pig	Big parties & fiestas — the showstopper
Lechon belly	Rolled, boneless pork belly	Small–mid groups; crackling on every slice
Lechon de leche	Small milk-fed suckling pig	Intimate, premium occasions; tender meat
Lechon manok	Roasted chicken	Everyday meals; budget; not a party centerpiece

Whole lechon baboy

The classic — a whole pig roasted until the skin crackles, carved or chopped for a crowd. Nothing else delivers the same centerpiece drama. Scales from small to jumbo; see how much per person.

Lechon belly

One cut, rolled and roasted, sliced into rounds. Maximum skin-to-meat ratio and easy to serve — the smart pick when a whole pig is too much. Full breakdown in the lechon belly guide.

Lechon de leche

A young suckling pig: very tender meat, fine delicate skin, smaller yield, premium price. Best when texture matters more than feeding a crowd. See the de leche guide.

Lechon manok

Roasted chicken — a different bird entirely (literally). It's an everyday, affordable meal rather than a celebration centerpiece, so it rarely competes with a whole pig for a party. Worth knowing the term exists so you order what you actually mean.