A LECHON FESTIVAL? WHY NOT! CEBUANOS EAT LECHON DAILY

In an archipelago of pork lovers, the most sublime of pork dishes would have to be lechon.

- VICKY VELOSO-BARRERA

In an archipelago of pork lovers, the most sublime of pork dishes would have to be lechon. Filipinos make an art of this slow-roasted delicacy to yield succulent flesh and a skin that's both crisp and tender.

I've tried Italy's porchetta and Spain's cochinillo, but nothing beats a whole lechon—its very size and appetizing bronze appearance herald a spirit of fiesta and bountifulness.

Cebu, an island province that prides itself on its take on the iconic lechon, stuffs the pig with herbs before roasting, then serves it without the ubiquitous liver-based sauce. For us in Manila, while lechon is a special occasion meal, Cebuanos think nothing of eating lechon on a daily basis. With Rico's, Zubuchon, Cebu's Original Lechon Belly, Ayer's and other specialty eateries, lechon is accessible, affordable, and available any time.

Such a beloved symbol of Cebu deserves its own annual fair. From Aug. 7 to 17, families and visitors can celebrate culture and cuisine at the Cebu Lechon Festival 2025, held at Mactan Newtown in Lapu-Lapu City. Apart from the lechon food fair, there are culinary competitions, chef wars, live music, local arts and crafts plus creative activities for kids.

My husband Roberto and I were conveniently billeted at the Belmont Hotel, a five-minute walk away from Mactan Alfresco where the activities take place. We were happily reunited with Harold Geronimo, head of public relations and media affairs, Megaworld Corporation, for our visit.