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Porcellum Liquaminatum (Roast Suckling Pig with a Pastry and Honey Stuffing)
Porcellum Assum Tractomelinum (Roast Suckling Pig with a Pastry and Honey Stuffing) is a traditional Ancient Roman recipe for a classic dish of a whole suckling pig that's stuffed with a blend of black pepper, honey and wine thickened with dried pastry before being baked in the oven. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Suckling Pig with a Pastry and Honey Stuffing (Porcellum Assum Tractomelinum).
prep time
20 minutes
cook time
270 minutes
Total Time:
290 minutes
Serves:
8-10
Rating: 
Tags : Pork RecipesAncient Roman Recipes
Original Recipe
Porcellum assum tractomelinum: porcellum curatum a gutture extenteras, siccas. teres piperis unciam, mel, vinum, impones ut ferveat, tractam siccatam confringes et partibus caccabo permisces. agitabis surculo lauri viridis, tam diu coques, donec lenis fiat et impinguet. hac impensa porcellum imples, surculas, obduras charta, in furnum mittes, exornas et inferes.
Translation
Roast Suckling Pig with a Pastry and Honey Stuffing: Clean the pig, taking care to remove the internal organs [through] the neck. Dry [the pig]. Grind 30g of pepper with honey and wine and bring to the boil. Add to this, pieces of dried pastry and mix it with the ingredients in the [roasting] pan. Stir with a sprig of fresh bay. Let it simmer until it thickens and becomes smooth. Stuff the pig with this mixture, bind with skewers, cover tightly in papyrus and roast in the oven. [When done] remove the skewers and paper and serve.
Modern Redaction
Ingredients:
1 whole suckling pig
3 tbsp freshly-ground black pepper
180ml honey
600ml red wine
2
bayleaves
700g dried pastry, flaked (or use flour)
Method:
Clean and gut the suckling pig through the neck then set aside.
Combine the black pepper, honey, wine and bayleaves in a pan. Bring to a boil, stirring occasionally, then take off the heat and remove the bayleaf. Work in the crumbled pastry (or flour), stirring until the mixture is thick and the blend is smooth.
Pour the mixture through the neck of the suckling pig then bind closed with skewers and cover with foil. Sit on a rack in a roasting tin then transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven temperature to 160°C and 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).
Remove the pig from the oven, cover with foil and allow to rest for 20 minutes. Transfer to a serving dish, carve and serve.
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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