Does roasting a pig whole result in a different flavor experience than roasting the parts individually?

Not really - it's all about the image. Gotta tell ya, though - I have seen an entire bovine done on a spit (I don't know whether it was male or female) and man, the barbecue sauce they had to go with it was outa this world! Heh -as you might imagine, putting nine hundred pounds of beef on a spit and roasting it there is quite a challenge. That's prolly why it isn't done very often. And seeing as how you need quite a big fire to do that, how does one safely get close enough to carve servings off the critter without also getting cooked in the process? Bet'cha they move fast, don't you?

We raise hogs and regularly roast them a 175 pound jog works best and that is live weight. We use a propane cooker with a spit. Usually the hog is stuffed with sauerkraut and potatoes. Some folks add kielbasa. Cooking on a spit gives it a flavor different than oven roasting. Sauces are usually served on the side.

Yes you will get a different flavor either you roast a whole pig or its parts individually.

No, but each recipe has different herbs + that changes the taste. Mike