A culinary technique involving the infusion of a flavorful liquid mixture directly into the muscle tissue of an entire pig prior to cooking. This process aims to enhance moisture, tenderness, and overall taste throughout the cooked product. Common components of this liquid might include combinations of apple cider vinegar, Worcestershire sauce, salt, sugar, spices, and various fruit juices or broths. The technique ensures a consistent and robust flavor profile, particularly in larger cuts of meat where seasoning penetration can be challenging.
This preparatory step is important because it addresses a common pitfall in large-format cooking: uneven flavor distribution and dryness. By introducing flavor compounds internally, the cooked meat benefits from a more homogeneous and succulent texture. The practice has roots in traditional Southern barbecue, where slow-cooking methods necessitate proactive measures to maintain moisture and develop a complex taste. Its adoption reflects a commitment to quality and a desire to provide a more enjoyable dining experience.
