Now in its 10th year, the Cebu Lechon Festival continues to place Cebu’s beloved roast and the people behind it at the center of the celebration. The Mactan Newtown’s annual initiative, in partnership with the Cebu provincial government, continues to promote the Cebu lechon while highlighting local lechoneros, family recipes, and the communities that have shaped its place in Cebuano culture.

With the community in participation, the festival recognizes that each locality has its ingredients, techniques, and traditions, shaped and passed down over time, and that different versions of lechon carry that distinct hometown character. Through hometown recipes, roasting traditions, and creative interpretation, the festival also allows locals and visitors to experience the flavors, craftsmanship, and community spirit that make Cebu lechon an iconic dish in the culinary scene.

At the grand launch, the Great Cebu Lechon Market officially opened at the Mactan Alfresco on Aug. 7. The event gathered 10 cities and municipalities from across the province, wherein they brought their ingredients, techniques, and traditions to the roasting pit. Participating localities include Barili, Medellin, Alcoy, Argao, Carcar City, Dalaguete, Dumanjug, Talisay City, Consolacion, and Samboan, with Lapu-Lapu City serving as host.

The competition for Cebu’s Best Lechonero tested the roasting mastery of local lechoneros, and the lechon from Lapu-Lapu City bagged first place, followed by the entries from the municipalities of Alcoy in second place and Argao in third place.

Ronan Murillo, owner of My Paparts, attributes their signature taste to the added pineapple tidbits for natural sweetness and the even slow roasting over charcoal. The careful process yields juicy, flavorful meat beneath the skin that stays extraordinarily crisp for more than four hours.

Down south in Alcoy, the fire takes just as much attention as the seasoning. Their roasting technique dictates that heat must remain steady to ensure that the meat cooks all the way through without burning the skin. Alcoy Tourism office staff Michelle Catulpos shared that “lemongrass, onions, and garlic give the roast its distinct fragrance.”

In the Sugbuanon Paksiw Wars on Aug. 8, Argao lechonero James Labajo took the top spot with his dish prepared in a traditional provincial style. He shared that he uses “shoka,” a vinegar brand from Argao, in cooking lechon to add a distinct flavor. He also makes sure that the seasoning must be tuned to the pig’s age and weight, with cooking lasting anywhere from two to three hours.

The festivity continued with the Lechon Chef Cook-Off, where Savoy Hotel chef Arnel Quilestino and Mercure Hotel Cebu chef Paolo Aviso demonstrated their culinary techniques and creativity in a live cooking show.

The following day was marked by a culinary showdown by professional and aspiring chefs and other culinary talents that took the challenge of creating original dishes inspired by lechon. Guests also took the spotlight in the Lechon Eating Challenge and the Lechon Festival Street Party afterwards.

The feasting continues right on Mactan Newtown Road 4, with local eats, regional treats, and curated finds that give visitors more reason to savor Cebu’s food until Aug. 31.