The pork sold commercially today in Italy is considerably leaner than that of the past, due to refined techniques for raising pigs.
Pork is very tasty and has a rosy color, with iridescent reflections.
The meat of a young pig is rosier in color, contains more water and less fat and is more digestible. The meat of an older pig is tastier since it contains less water and more fat. Piglets or suckling pigs are only few weeks old and have been fed only with milk, preferably from their mother. They are generally roasted whole in the oven or on a spit. All the meat that the hog yields is used one way or another.