Erning's Cebu Lechon Parañaque

Who is ECL?

HOW ECL STARTED?

In the mid 1980's, Ernesto "Erning" Briones, a native from Cebu City, started selling lechon after years of mastering and perfecting the art of cebu lechon roasting, in Cebu, Philippines. Cebu lechon, unlike lechon in Manila and other places, is tastier. No sarsa (lechon sauce) is needed. Lechon making in those days was pure labor of love and passion, all done by hand. the mid 1980's, Ernesto "Erning" Briones, a native from Cebu City, started selling lechon after years of mastering and perfecting the art of cebu lechon roasting, in Cebu, Philippines. Cebu lechon, unlike lechon in Manila and other places, is tastier. No sarsa (lechon sauce) is needed. Lechon making in those days was pure labor of love and passion, all done by hand. After couple of months from initial commercial activities, market demand grew like wild-fire that Erning often cannot met demands because customers once tasted Erning's cebu lechon, kept on asking for more. After decades, and Erning simply passed the prime of his life, the family decided to quit business. Erning, however, continue to cook lechon though not for commercial purposes.

In 2010, Vinah Briones, Erning's only daughter, recognised demand for "Cebu" taste lechon in Metro Manila, Philippines, She enticed Erning to pass his skill in the art of cebu lechon roasting to her. Grabbing the opportunity, Vinah, for the second time, started lechon business and this time in Metro Manila under the name "Erning's Cebu Lechon (ECL)".

Started in humble beginnings, Erning's Cebu Lechon initially serve to close friends and relatives in Metro Manila with its whole "buo" lechon. At the same time, it also sells lechon by kilo every sundays at Our Lady of Most Holy Rosary Parish Church within Sun Valley Subdivision and Mary Help of Christians Parish in Don Bosco Better Living, Paranaque City. Slowly and surely Erning's Cebu Lechon win the tastes buds of the church goers, and orders came rushing in. By December 2010, Erning's Cebu has served the surrounding communities in Paranaque an authentic Cebu Lechon. Erning's Cebu Lechon continues to thrive to become the "next big thing" in Lechon business.After couple of months from initial commercial activities, market demand grew like wild-fire that Erning often cannot met demands because customers once tasted Erning's cebu lechon, kept on asking for more. After decades, and Erning simply passed the prime of his life, the family decided to quit business. Erning, however, continue to cook lechon though not for commercial purposes.

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