by Michell L. Oroc
In Talisay City, lechon is a way of life. From secret family recipes to Sunday feasts by the beach, discover why this town serves up the best roasted pig in Cebu—and why it’s worth every bite.
In Cebu, and most of the country, lechon is more than just food—it turns a meal into a celebration. Crispy- skinned, slow-roasted to a deep, golden perfection, and infused with a medley of local herbs and spices, this is the dish that defines a Cebuano feast. And if there’s one place that does it best, it’s Talisay City, the undisputed lechon capital of Cebu.
Talisay’s relationship with lechon goes back to the 1950s when the sleepy coastal town—just a short drive south of Cebu City—became a favorite weekend getaway for locals. Families would head to the beach, stop by Pasil’s wet market for fresh seafood, and, inevitably, lunch on whole roasted pigs from the local vendors lining the shores of Larawan Beach. Over the decades, these humble stalls grew into a thriving industry, with generations of lechoneros perfecting their craft and keeping their family recipes a closely guarded secret.
So serious is Talisay about its lechon that it created a festival, Halad Sa Inasal, celebrated on October 15 in honor of its patron saint, St. Teresa of Avila. The city transforms into a lechon paradise, with rows of glistening, freshly roasted pigs laid out like trophies—each one a testament to the skill and patience required to achieve that signature balance of crispy skin and succulent, flavorful meat.
Where to Find Talisay Lechon
These days, Talisay’s lechon scene is as vibrant as ever, with both classic institutions and newer spots drawing hungry crowds every Sunday. The best way to experience it? Get there early. By 5am, vendors are already preparing their newly cooked wares, and by midday, many stalls have completely sold out.
For a true market-style lechon experience, head to Talisay Litson Park near the WWII American Landing Memorial. The scent of roasting pork fills the air as vendors chop up fresh lechon, serving it with pusô—steamed rice wrapped in woven coconut leaves—and a side of spiced coconut vinegar for dipping.
Among the many names that stand out, Celia’s Lechon remains a local favorite, known for using native pigs roasted over firewood for extra depth of flavor. Over at Lolo Soy’s, long queues form early—proof that their version, with its perfectly seasoned skin and melt-in-your-mouth meat, is worth the wait. For those looking beyond lechon, there’s plenty to indulge in: grilled native chicken, fresh seafood, ceviche, and an array of local fruits and delicacies.
Getting There
From Fuente Osmeña, Cebu City’s central hub, Talisay City is just a 35-minute drive (about 14 kilometers south). If you’re planning to take home a slab—or an entire pig—making a reservation is highly recommended. Otherwise, the best advice? Arrive early, come hungry, and prepare for a feast you won’t soon forget.
Talisay Lechon Directory
Talisay Litson Park Liberation Market and WWII American Landing Talisay Memorial Monument 43 V.H. Garces, Talisay, Cebu City
Melanie/Ruthy’s Lechon
0917 132 0884 | 0917 320 2431 | 032 273 0330
Celia’s Lechon
032 272 3799 | 032 272 7424 | 0917 323 8928
Bembee’s Lechon
0905 550 4001
Gabe Lechon
0917 305 3213
Maria’s Lechon
0961 449 1092