Roasted whole hog is a traditional Chinese cuisine, and among them, the most popular part is the meat of roasted whole hog. In the process of roasting a whole pig, the meat of the roasted pig is divided into four parts, which are the front leg, the back leg, the waist and the abdomen. So, which part of the roasted whole hog is the best?

First of all, the front leg is a part of the roasted whole hog with some sinews, which will become softer during the roasting process. The meat of the front leg is tender and contains more fat, which tastes very delicious and is very popular among diners.

Secondly, the hind leg is also a very important part of the roasted whole pig. The meat of the hind leg is also very tender and slightly tougher than the front leg. The hind leg contains more fatty meat, and when roasted and served, the meat tastes sweet, fatty, and has a great aftertaste.

The last part, the abdomen, is also known as the waist. This part contains the most fat and has a portion of lean meat. During the roasting process, the loin will become crispy and delicious, with excellent flavor and fluffy meat, and if the fire is mastered, it will taste crisp and savory, with a lingering aftertaste.

All in all, although each part of the roasted whole hog has its own characteristics, the most delicious part is still different from person to person. Choose the right part, roast it well, and every roasted whole hog can become a delicious enjoyment.