A lechon business roasts whole pigs over charcoal for fiestas, birthdays, weddings and company parties, mostly by advance order. In Cebu most start in a backyard roasting area with one or two pits, a helper and orders taken through Facebook and word of mouth. The money is made on buying good pigs at the right price, roasting skin customers come back for, and filling every delivery slot.

This guide walks through what it takes to start a lechon business in the Philippines: the capital, the monthly costs, the permits and the first 90 days. The peso figures are sample estimates for a backyard roasting, 2 pits in Cebu as of October 2026; get your own quotes before you decide.

How much capital you need

The sample comes to about ₱202,650 including one month of fixed costs kept as a cash buffer. It splits into roasting equipment (₱73,500), space and setup (₱65,000), delivery (₱6,000), permits (₱9,000), opening stock (₱12,500), launch (₱9,000) and working capital (₱27,650). Other ways to start: roasting plus a lechon-by-the-kilo stall at ₱300,000–₱500,000 and lechon house with dine-in at ₱1 million and up.

Monthly costs and break-even

Fixed costs in the sample are ₱27,650 a month; the biggest are helper wages (₱15,600), delivery vehicle upkeep set aside (₱2,500) and SSS, PhilHealth and Pag-IBIG (₱2,200). Each order sold earns about ₱1,440 after its own costs, so the break-even is 20 orders a month, and the startup capital comes back by month 10 if sales start slow and build up.

Permits and registration

Register the business name with DTI (or SEC or CDA), then get the barangay business clearance, the Mayor's permit through the city or municipal BPLO, and BIR registration; register with SSS, PhilHealth and Pag-IBIG once you hire. A lechon business also needs: slaughter at an inspected slaughterhouse, hog movement papers (ask) and sanitary permit and health certificates. Requirements and fees differ by city, so ask each office for its checklist first. DTI Negosyo Centers help for free.

Where to set up

  • A yard with room to roast away from houses
  • Close to main roads for early-morning delivery
  • Within easy reach of the city or municipal slaughterhouse
  • Near pig raisers or a hog farm area

Mistakes to avoid

  • Live-hog prices jump. Give dated quotes, review prices monthly, and agree prices with your raiser before December.
  • Overbooked delivery slots. Keep a slot board, cap orders per night by the number of pits, and stop booking when full.
  • A burnt or undercooked roast. Same pig sizes, steady coals, and one person always watching the pit.
  • Buying sick or uninspected pigs. Buy only from known raisers with health papers, and slaughter at an inspected slaughterhouse.

Plan it with the starter kit

The Lechon Business · Negosyo Starter Kit has every worksheet behind this guide in a 26-page PDF, plus an Excel calculator: type in your own quotes and it works out your capital, break-even, profit and payback month. It costs ₱349 and downloads right after payment.