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A big whole roasted pig is ready to be served at the buffet

Cochinillo Segoviano, Segovian Traditional Style Roast Suckling Pig, Spanish Cuisine, Spanish Gastronomy, Segovia, Castile and Leon, Spain, Europe

Pig roast, barbecued suckling pig, young piglet roast well

$Porchetta: a classic italian pork roast. Selective focus on the mouth.\u2028http://www.massimomerlini.it/is/food.jpg$

A young pig is roasted on a spit over coals.

Close up of the pork knuckles in the pan, some of the images are out of focus and some are in focus

Pig head with apple on his mouth at Bologna´s market

Close-up of Roasted suckling pig in restaurant in Segovia.

Whole piglet traditional grilled over firewood on rotisserie in the oven.

Joint of roast pork with crunchy crackling in a roasting dish resting after being taken out of the oven

The whole pig grilled on a skewer. Roasted pork meat at the food festival.

Cuenca, Ecuador - March 3, 2019: Roasted BBQ pig's head and shopped meat offered on on Farmers Market in Cuenca, Ecuador.

muzzle of baked pork in the delicatessen typical dish of Central Italy and Bologna City

Roasted Suckling Pig, Traditional Chinese Food Served In Restaurant

Close-up of traditional whole pig roast on outdoor spit with knife

China lurou, bath chap, traditional food appetizers

Roast Pork Loin Roll with Crackling. Christmas Pork tradition. Cooking over charcoal in a kettle bbq

Barbecue pig head on white plate, top view

Serving oven baked pork in edinburgh scotland england

Dish of Ukrainian cuisine - fried dairy pig.

Lamb on a spit Greek style, Whole lamb on a rotisserie spit, Open fire Spit Roasting Lamb for Greek Easter

Traditionally suckling pig on a rotating spit with fire and smoke.

$Cuy, also known as guinea pig ( “Cavia porcellus” ), is a small domesticated rodent native to South America. It is often raised for its meat, which is a traditional food in the Andean region of South America. Cuy is high in protein and low in fat, and is often prepared by roasting or frying.\nDuring the Inca period, the guinea pig was more than just a food source. The Incas valued these animals for both their economic and ritual roles. They were used in religious ceremonies and offerings to the gods. Guinea pigs were considered sacred and believed to have healing powers. Shamans used them in rituals to diagnose illnesses. According to tradition, if a guinea pig died during a healing ritual, it was considered a bad omen.$

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