Its hard to say. This was before pork was leaned out to become, “The other white meat”. These were full size well marbled small farm raised pigs with a very thick layer of surface fat to keep in the moisture. Nice strong/rich pork flavor, tender & loads of juice. They also didn’t overcook it like so many people did with pork back then.
In recent years most of the roasted pork I have had was catered. Small pig, lean, somewhat bland flavor and more often on the dry side.
Overall I have found low slow roasting (250 degrees or less) results in far less moisture loss, to the point where there is very little drippings in the pan for making gravy.
