The presentation of a roasted pig often includes an apple placed in its mouth. This practice is primarily aesthetic, intended to enhance the visual appeal of the dish. It adds a touch of traditional flair and is considered a garnish rather than an integral part of the cooking process.
Historically, the inclusion of the apple may have served to mask any unpleasant odors emanating from the cooked pig, although this is less of a concern with modern preparation and cooking techniques. The bright color and round shape of the apple provide a visual contrast to the dark, cooked skin of the pig, contributing to a more appetizing presentation. Furthermore, it reinforces the idea of bounty and celebration, as whole roasted pigs were traditionally reserved for special occasions.