Every Cebuano has a hill they will die on about this, so let's have the argument properly.

Photo: Bjeweld, CC BY-SA 4.0, via Wikimedia Commons

The names that always come up are CnT, Zubuchon, Rico's, House of Lechon and La Lola. Then there is the other camp entirely: skip the city shops, drive south, and buy it by the kilo off the block at the Carcar public market — saltier, more traditional, and cheaper. Anthony Bourdain's "best pig ever" line put Cebu lechon on the map for the rest of the world, but he only ate at one of these.

Photo: Bjeweld, CC BY-SA 4.0, via Wikimedia Commons

Tell us:

1. Who gets your order when it actually matters — a birthday, a fiesta, someone flying in?
2. Carcar or a city shop? And if Carcar, whose stall specifically? "The market" is not an answer.
3. What are you paying per kilo these days, and has it moved much this year?
4. Belly or shoulder, boneless or the whole thing, sauce or no sauce?
5. Who is quietly better than their reputation — the small neighbourhood place with no branches that would beat the big names in a blind taste test?
6. Best lechon outside Cebu that you would still call the real thing?

Photo: IndayLiburan, CC BY 4.0, via Wikimedia Commons

If the place you are backing has a page here on Cebugle, link it in your reply so the next person can find it. If it does not have one yet, say so — that is a gap worth filling.

Ground rules: back your pick with a reason, not just a name. No astroturfing your own restaurant — declare it if you have a stake. Argue the lechon, not the person replying to you.