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).
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).
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