Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)

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Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig)

Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig) is a traditional Ancient Roman recipe for a classic cold spiced sauce with vinegar, fish sauce, dates and mustard that's served with cold, boiled, suckling pig. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cold Sauce for Boiled Suckling Pig (Ius Frigidum in Porcellum Elixum).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Pork Recipes Ancient Roman Recipes

Original Recipe

Ius Frigidum in Porcellum Elixum (from Apicius' De Re Coquinaria) VIII, vii, 15

Ius frigidum in porcellum <elixum> ita facies [in elixum]: teres piper, careum, anethum, origanum modice, nucleos pineos, suffundes acetum, liquamen, caryotam, mel, sinape factum, superstillabis oleum, piper asparges et inferes.

Translation

Cold Sauce for [Boiled] Suckling Pig: Pound pepper, caraway, anise, a little oregano and pine nuts [in a mortar]. Pour over vinegar and liquamen. Add dates, honey, and prepared mustard. Pour drops of olive oil [over this sauce] and serve [poured over boiled suckling pig].

Modern Redaction

Ingredients:

1 boiled suckling pig, allowed to cool (or substitute a boiled ham)

For the Sauce:
1/2 tsp freshly-ground black pepper
pinch of caraway seeds
pinch of aniseed
1/2 tsp dried oregano, crumbled
3 tbsp pine nuts, chopped
2 tbsp cider or white wine vinegar
1 tsp liquamen (fish sauce)
3 dates, finely chopped
1 tbsp honey
1 tbsp Dijon mustard
extra-virgin olive oil, to garnish

Method:

Pound together the black pepper, caraway seeds, aniseed, oregano and pine nuts in a mortar until you have a smooth paste. Now add the dates and pound these in. Work in the vinegar and liquamen along with the honey. Stir in the prepared mustard then scrape the sauce into a serving dish.

Drizzle a few drops of olive oil on top of the sauce and serve to accompany slices of the boiled suckling pig (or boiled ham).

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.