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The right way to view flavours is as configurations of sapid, odorous and textural properties of foods or liquids that we track using a combination of our senses.

Linnæus says, "A dry place renders plants sapid; a succulent place, insipid; and a watery place, corrosive."

His meat is more sapid, and his skin more deliciously crispy, than any whole hog I've ever eaten.

The sapid kiss of thy rich-moulded mouth Falls, with no impulse known, and with no sound, As ripened fruit falls heavy to the ground, In the slow silence of the autumn's drouth.

We love the flavor of the dark meat, its succulence, its complexity, its wealth of delicious tasty skin, the way the meat is proportional to the bone, keeping it moist and sapid during cooking.