The lechon has defined the Philippines in an interesting way. It reflected the Filipino culture for centuries, and since it has been a mainstay cuisine, family businesses have thrived with just the lechon as the main product. The pricing of the whole lechon baboy increased steadily. Still, in the City of Davao, the Lechon baboy price gives value for money.

In any Filipino celebration, the lechon has always been the star in the buffet table. The term lechon originally referred to a roasted suckling pig, but the size of the lechon got bigger in grand occasions. To accommodate the guests, medium sized adult pig is often the top choice, and not always a suckling pig. Most of the time, on special occasions or grand celebrations a budget is always allotted for a lechon.

In any Filipino celebration, the lechon has always been the star in the buffet table. The term lechon originally referred to a roasted suckling pig, but the size of the lechon got bigger in grand occasions. To accommodate the guests, medium sized adult pig is often the top choice, and not always a suckling pig. Most of the time, on special occasions or grand celebrations a budget is always allotted for a lechon.

This popular delicacy is available in spicy and original flavor with a small price difference. For those who like their lechon to be spicy, paying a few pesos more is not a problem. Just to give you an idea, if the usual lechon is priced at 2000 pesos, expect it’s spicy variety to cost around 2,400.

Looking at most lechon houses, they price their product based on size. For a small lechon, the price ranges from 7,800 to 8,800.

The price range of 9,800 – 11,800 is for a medium sized one. For large, 12,800 – 14,800 pesos, and extra large can be around 15,800.

For those who are budget conscious, the lechon belly roll can be a good alternative. Without paying for the entire lechon baboy, one can still get a lechon to make their celebrations more special. Besides, it’s been said that the lechon belly is the best part because that’s the part where the herbs and spices are stuffed.

The lechon is a delicacy not limited to pork alone. Over the years, the art of making lechon has dynamically transformed. The popularity of the lechon manok emerged. Chicken rotisseries have mushroomed in almost every corner, and for a good reason too- this type of lechon is a more affordable option for everyone. Price starts from 245 for 1 whole lechon manok. It’s also available in halves, and even in parts. Fast food chains have been put up with just this humble dish as it’s main offering.

Hands-down, the lechon manok is as popular as the lechon baboy because of it’s affordability and it’s ease of preparation. It’s just marinated chicken stuffed with lemongrass and other herbs. It doesn’t have to be roasted over hot charcoal, it can also be oven-baked.

If the lechon manok is one of the most affordable forms of lechon, the pricey Lechon Baka (Calf) costs around 48,000 pesos – enough for 150-200 people to enjoy. Some say that the lechon baka is healthier than that of the lechon baboy. It is definitely tasty in it’s own right. It is tedious to prepare and cook it since cow’s meat is more dense than that of pork. It’s outer portion is sliced off as it’s roasted so that the meat underneath can be cooked. This is why, most of the time, the meat of the lechon baka is served in slices. Also, the spice and herbs are injected in the calf’s meat, not stuffed the way the lechon baboy is prepared.

The lechon sauce is pretty standard for all types of lechon. The recipe is composed of mostly fresh pork liver, brown sugar, ground pepper, and breadcrumbs. Some also add star anise to this concoction.

Davao’s ingenuity is illustrated as the Dabawenyos developed a new cuisine that’s truly one of a kind. Back on 2011, the city created a buzz when they announced the birth of a celebration that’s unheard of then- the Croctoberfest. Fresh-water saltwater crocodiles that are farm-bred were roasted like the traditional way of roasting a lechon baboy.

A special permit from the DENR or Department of Environment and National Resources whenever a crocodile is slaughtered for any commercial or food purposes has to be secured. The Crocodile Park of Davao secures that permit from DENR every time. The lechon buwaya can cost around 2,000 per kilo or even more and this is for a good reason. It’s not as available as the other types of lechon.

The preparation of a crocodile lechon is not too different from the traditional way of preparing lechon. Overnight, the crocodile is marinated in beer coco syrup, pineapple juice and other spices. It’s roasted for 3 hours over hot coals. The flavor and texture of this dish either makes you a raving fan or an extreme hater. There’s only one way to find out. It’s always worth a try.

The city of Davao is indeed a melting pot of different cultures. Needless to say, it offers an array of different experiences and cuisines. It’s always astonishing and delightful to see simple dishes that are creatively prepared. The lechoneros in Davao exhibit these traits as they continue making the best lechon available for everyone. This is why it’s always worth what you for.

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