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Porcellum Assum (Roast Suckling Pig)
Porcellum Assum (Roast Suckling Pig) is a traditional Ancient Roman recipe for a classic dish of a whole suckling pig that's roasted and served in a spiced and herbed wine and stock sauce thickened with hard-boiled egg yolks. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Suckling Pig (Porcellum Assum).
prep time
20 minutes
cook time
280 minutes
Total Time:
300 minutes
Serves:
8-10
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes
Original Recipe
Porcellum assum: teres piper, rutam, satureiam, cepam, ovorum coctorum media, liquamen, vinum, oleum, conditum. bulliat. conditura porcellum in boletari perfundes et inferes.
Translation
Roast Suckling Pig: Pound pepper, rue, savory, onion and the yolks of hard-boiled eggs [in a mortar]. Add stock, wine, oil and spiced wine. Boil. Serve the pig on a mushroom dish, drenched [in the sauce].
Modern Redaction
Ingredients:
1 whole suckling pig
For the Sauce:
1 tsp freshly-ground black pepper
1/4 tsp
rue (or
rosemary)
1/2 tsp dried savory
1 shallot, finely chopped
2 hard-boiled egg yolks
200ml pork stock
100ml red wine
1 tbsp olive oil
40ml
spiced wine
Method:
Wash and dry the piglet then place on a rack in a roasting tin and transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven temperature to 160°C then continue roasting for 50 minutes per kg, or until the skin is crisp and the meat is thoroughly cooked (check that the meat juices run clear by piercing in the thickest part of the roast).
In the meantime, prepare the sauce. Pound together the black pepper, rue (or rosemary), savory, shallot and egg yolks in a mortar. Moisten with the olive oil and spiced wine then scrape into a pan and whisk in the pork stock and red wine. Bring to a boil then reduce to a low simmer.
When cooked through, remove the piglet from the oven and allow to rest, covered with foil, for 20 minutes. Serve accompanied by the sauce.
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.
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