Whether it's a birthday, a fiesta, or a wedding, ordering lechon comes down to five decisions: how big, what style, when, how it gets to you, and how you keep it crisp until it's served. Work through them in order.
1. Get the size right
Start from your headcount and whether lechon is the main event or one of several dishes. The quick rule is 200–350g cooked per person; the size calculator turns that into a specific size. When in doubt, size up a notch — leftovers are a gift, not a problem.
2. Pick the style
Cebu-style (seasoned through, no sauce) or Luzon-style (milder, with sweet liver sauce)? For a small group, a lechon belly may be smarter than a whole pig. Decide before you call so you can ask the right questions. (See Cebu vs Luzon.)
3. Order early
A few days' notice is fine for an ordinary weekend. For fiestas, long weekends, and especially December, good roasters book out — give them one to two weeks, and don't leave Noche Buena to the last minute. Confirm the date and delivery window in writing.
4. Sort out delivery
- Confirm the delivery time and aim for it to arrive close to serving — fresh and hot is the whole point.
- Check what's included: chopping service, sauce, a tray or banana-leaf lining.
- Have a clear spot ready to receive and rest it.
5. Keep it crispy until you serve
If there's a gap before the meal, keep the lechon whole and loosely tented (sealed containers steam the skin soft), somewhere warm rather than the fridge for the short term. For the full method — and how to revive skin that's gone chewy — see keeping lechon crispy.
- What size do you recommend for [X] guests?
- When will it be roasted, and what time will it arrive?
- Is the price by live or cooked weight?
- Are sauce, chopping, and a tray included?
- Deposit, payment, and cancellation terms?