Where to Probe: Temperature Map for Whole Pig (Shoulder, Ham, Loin)
Quick Answer: The 3 Key Zones To know when a whole pig is done, you must check the internal temperature in the three thickest parts. The primary zones to probe are the shoulder (the thickest part), the ham (rear leg), and the loin (along the back). Always insert the thermometer into the deepest part of […]