With P500.00 as starting capital way back in 1966, Lydia and Benigno de Roca opened the first Lydia’s Lechon stall at the Our Lady of Sorrows Church, F.B. Harrison St., Pasay City (Philippines).

This proved to be the take-off point of what is now the biggest Lechon chain of outlets in the country today. After being reorganized by an elite group of Hotel personalities which included the Hyatt and Sulo hotels for its tasty and crispy lechon in the 1970’s. Aling Lydia started her ambitious expansion plans by opening the first main branch along Roxas Boulevard, Baclaran in the 80’s and further branch out in the northern part of the metropolis (Quezon City) in the early 90’s.

At present, Lydia’s Lechon is operating more than 20 branches in Metro Manila, Cavite, and Pampanga. One thing though never change over the years, and that is the sumptuous, crispy and delicious lechon Lydia’s has been known and sought for ever since.

Being a stickler for hygiene and sanitation, Lydia's Lechon always prioritizes food safety. Selection of the best hogs come from trusted suppliers from Batangas and Cebu, Philippines.

Pre-roast preparation involves thorough cleaning of the carcass exterior and interior. Marinades include herbs and sauces.

The carcass is then charcoal-roasted until brown-amber.

High pressure & Low pressure burners and grillers roast our lechon to perfection.

In different delicious varieties, our lechon is, then, ready to be served.