Lydia’s Lechon marks 50

MANILA, Philippines – Mention the word lechon and Lydia’s Lechon immediately comes to mind. Lydia’s Lechon is one of the pioneers in the local roast pig business. From a simple retail outside Baclaran Church in 1965, it has grown into 10 restaurants and 16 outlets/kiosks all over Metro Manila.

“My parents were both lechoneros,” says owner Lydia de Roca. “I grew up in this kind of business and decided to start my own, using what I’ve learned from them.”

Lydia received P500 as pakimkim from relatives and friends during the baptism of her second child Ricky. She and her husband Benigno decided to use the money as capital. “Back then, it was worth a lot,” she says. “Initially, I would ask lechon from my father and I would sell it and pay him back in the afternoon.”

Lydia reveals that revolving capital was the biggest challenge they faced during the first few years. Competition was stiff in the Redemptorist Baclaran area. “But I worked hard to have my name known,” she points out.

Eventually, F&B managers of hotels and catering services sought Lydia to ask her to supply lechon for them. Even if she thought she did not have enough capital or staff to comply, she persisted and accepted their orders. “My belief is that if someone gives you chance, always say ‘yes’ and strive to do your best,” she explains. Through perseverance and teamwork, Lydia’s Lechon was able to deliver. Big hotels such as Sulo Hotel and Manila Hotel became their top clients.

Since lechon has many byproducts such as paksiw na lechon, dinuguan, bopis, chicharon and sisig, opening a restaurant was inevitable for the De Rocas. So in 1986, a flagship store was built in Baclaran. One of its frequent customers was Henry Sy of SM Malls. The friendship with Sy led to an opportunity for Lydia’s Lechon to open in the food courts of SM. At present, there are 11 Lydia’s Lechon outlets at SM food courts.

Their formula for success is simple. With juicy and tasty roasted porks as their main offering, Lydia’s Lechon keeps to classic Filipino and homestyle-cooked food that everyone enjoys. Recently, the company has ventured into bottled sauces that are sold locally and also exported abroad. “We’ve come a long way,” declares Lydia. “We want to thank God, our customers and our employees for making us a household name for 50 years and counting.”