That's the location of some of the finest tasting meat on a pig. For nearly twenty years I would cook a whole hog on a huge cooker for a homecoming celebration, over oak coals. The head would be removed and the backbone split so the whole carcass could lay flat like a butterfly. Takes 5-6 hours of slow cooking to do this. It was served on the cooker and guests would bring a plate and cut off what they wanted. It is called in the South a "Pig Pickin". The belly meat and the ribs would be the first parts to go.
Yours looks great, Bob.
SRH
