What do Filipinos call a cooked pig?

What Filipinos Call a Roasted Whole Pig: Lechon Baboy

When Filipinos gather for birthdays, Christmas, New Year’s Eve, town fiestas, or family reunions, there’s one dish that almost always takes center stage: lechon baboy. This is the local term for a whole roasted pig, and it’s much more than just food—it’s a symbol of celebration, hospitality, and shared joy.

The word “lechon” (sometimes spelled “lechón”) comes from Spanish, originally referring to a suckling pig roasted over an open fire. In the Philippines, the tradition has evolved into an art form. The pig is carefully cleaned, stuffed with herbs like lemongrass, garlic, and bay leaves, then slow-roasted for hours until the skin crackles into golden perfection. The result? Juicy, flavorful meat with a crisp, smoky crust that’s prized at any feast.

While lechon baboy is the most widely understood term, some regions simply say “lechon,” dropping the “baboy” (which means pig in Tagalog). But make no mistake—when you see a whole roasted pig glistening on the table, you’re in the presence of Filipino culinary royalty.

This dish isn’t just about taste; it’s about togetherness. Preparing lechon often involves the whole family or community, with neighbors gathering to share in the feast. From Manila to Cebu, where the version is famously seasoned with more spices and vinegar, every region adds its own twist.

So, if you're ever invited to a Filipino celebration and someone points to a roasted pig and says “lechon baboy,” you’ll know you’re about to eat more than a meal—you’re about to taste tradition.