Whatever dish it is or snack we have in mind, lechon manok is a business that has been proven to pave its way to success and multiplies itself to distribute the tradition. The Spanish people thought the Pinoys to cook lechon which means "a suckling pig or a baby pig." It was instructed then to be cooked as the whole pig sticking into a long bamboo or an iron rod to easily rotate the meat while it is on top of a burning charcoal. This was the traditional cooking method when there were no electricity and ovens or La Germania equipment.
As the time goes by, innovations of flavors and methods for preparing lechon scattered from different cities and provinces having there own version of taste and cooking style. Some use turbo broilers, oven and some still use the old smoky charcoal which retains the smoky flavor that is awesome.