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Porcellum Celsinianum (Suckling Pig à la Celsinus)
Porcellum Celsinianum (Suckling Pig à la Celsinus) is a traditional Ancient Roman recipe for a classic dish of a whole suckling pig that's seasoned, has its ear filled with egg and roasted in a pepper, stock and wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig à la Celsinus (Porcellum Celsinianum).
prep time
20 minutes
cook time
270 minutes
Total Time:
290 minutes
Serves:
8-10
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes
Original Recipe
Porcellum Celsinianum: ornas, infundes pipere, ruta, cepa, satureia sub cute suo et ova infundes per auriculam, et ex pipere, liquamine, vino modico in acetabulum temperas, et sumes.
Translation
Suckling Pig à la Celsinus: Prepare the suckling pig and season with a mixture of pepper, rue, onion and savory. Pour eggs into the ear. [Cook in] pepper, stock and a little wine (about 75ml) and serve.
Modern Redaction
Ingredients:
1 whole suckling pig
2 tsp freshly-ground black pepper
1/2 tsp dried
rue (or
rosemary)
4 tbsp finely-chopped onion
1 tsp dried savory
2 eggs, beaten
For the Sauce:
1 tsp freshly-ground black pepper
120ml pork stock
75ml red wine
Method:
Pound together the black pepper, rue (or rosemary) and savory in a mortar. Mix with the onion and rub all over the piglet. Sit the piglet in a roasting tin then whisk together the eggs and pour into the ears then cover the ears with greaseproof (waxed) paper.
Transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven temperature to 160°C then pour over the black pepper, pork stock and wine. Cover the roasting tin 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).
When cooked through, remove the piglet from the oven and allow to rest, covered with foil, for 20 minutes. If desired, you can strain the cooking liquid, add a little pork stock and thicken with cornflour (cornstarch). Serve this sauce to accompany the sliced meat.
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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