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Benefits and Market Potential of Native Pig Lechon Processing and Marketing
1. William Maca Chua
Owner, Ping Ping Native Lechon
President, La Loma Lechoneros Association, Inc.
November 21, 2018
Bayfront Hotel Cebu, Cebu City
2. LECHON: “The BEST pork dish ever”
• Derived from the Spanish word
“leche” or milk, which refers to a
roasted suckling pig
• The “Star of All Occasions” in the
Philippines, symbolizing prosperity
• One of the country’s ethnic
delicacies
• Philippine Native Pigs are best for
lechon
3. Why Native Pig is Best for Lechon
• It has lean meat with
minimal visible fat
• Thin skin and crispiness
lasts longer (approximately
5 hrs)
• Tasty and Juicy (Masarap
kahit walang sarsa!)
4. La Loma: The Lechon Capital of the Philippines
• La Loma’s Lechon industry started in 1950s in front of
La Loma Cockpit Arena
• Declared as the Lechon Capital of the Philippines in
2004
• Organizes the annual La Loma Lechon Festival every 3rd
Sunday of May
• La Loma Lechoneros Association, Inc. was formed in 1990s,
currently with 13 lechoneros as members
• The only location in the Philippines where lechoneros provide
daily display and availability of lechon
5. Ping Ping Native Pig Lechon & Restaurant, Inc.
• One of the established
brands in the lechon
industry
• Roasting native pigs since
1978
• Utilizes 100% native pigs for
lechon and other Filipino
cuisines
• Currently with 2 branches in
La Loma, QC
6. Supply and Demand
Supply
100% of native pigs from Marinduque,
Pangasinan and Quezon provinces
Demand
Regular Days
• At least 30 pcs of lechon daily
• 1,000-1,200 pcs of lechon monthly
Peak Season
• 6,000-7,000 pcs of lechon
in December
• Steady demand in December
• Limited supply of QUALITY native pigs
7. Lechon Processing ala PING PING
1. Remove hair and entrails of the butchered pig
2. Insert a bamboo pole through the pig’s body
3. Insert the lechon stuffing such as lemongrass, spring onions and
onion, seasoned with salt and pepper, inside the pig’s abdominal
area to add flavor
4. Use stainless steel wire to stitch up the pig’s abdomen
5. Prepare live charcoal and put the pig on top for roasting
6. Rotate the pig continuously for 4-5 hrs for equal heat distribution
during cooking
7. Keep on basting the roasting pig from time to time
8. Ping Ping’s Lechon Catalogue
Size Kilos Serving Capacity Price
De Leche 5 Kilos 15 people PHP 5,000.00
Regular 7 Kilos 20 people PHP 6,000.00
9 Kilos 30 people PHP 7,000.00
Medium 11 to 12 Kilos 40 people PHP 8,000.00
14 kilos 50 people PHP 9,000.00
Large 16 Kilos 60 people PHP 10,000.00
18 Kilos 70 people PHP 11,000.00
Jumbo 19 Kilos 80 people PHP 12,000.00
20 Kilos 90 people PHP 13,000.00
Super Jumbo 22 Kilos 100 people PHP 14,000.00
24-25 Kilos 110 to 120 people PHP 15,000.00
9. Income from Native Pig Lechon
Sales (Regular, 10kgs lechon) 7,000
Less : Raw Materials
Total income 2,690
Native Pig 3,600
Bamboo 60
Charcoal 300
Other Expenses
(Condiments, labor etc.)
350
Total 4,310
10. Market Opportunities for Native Pig Lechon
• It has unique taste and flavor
• Lechon is a cultural dish
• Increasing demand for lechon due to increasing population of
lechon consumers, and increasing per capita income
• Philippines is a tourist destination
• Shifting consumers’ preference to healthy food (i.e organic)
11. Challenges Encountered
• Low supply, high price esp. during
peak season
• Poor quality of native pig supply
• High price due to inefficient
trading practices
• Compliance with environmental
issues
• Existing biosecurity regulations on
transport of live animals
12. Support needed by the Lechon Industry
• Ample government support for hog growers and raisers in the
provinces
• Availability of resources (as loan, maybe) for growers and
raisers to supplement needs
• Better transportation options and regulations to drive down
costs
