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Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig)
Porcellum Elixum Farsilem (Boiled, Stuffed, Suckling Pig) is a traditional Ancient Roman recipe for a classic dish of a whole suckling pig that's stuffed with a blend of spiced brains, eggs and sliced sausages before being boiled. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boiled, Stuffed, Suckling Pig (Porcellum Elixum Farsilem).
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
8-10
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes
Original Recipe
Porcellum elixum farsilem: de porcello utriculum eicies, praeduras. teres piper, ligusticum, origanum, suffundes liquamen, cerebella cocta quod satis sit, similiter ova dissolves, liquamine temperabis, farcimina cocta integra praecides. sed ante porcellum praeduratum liquamine delavas, deinde imples, infiblas, in sportella ferventi ollae summittes. coctum spongizas sine pipere inferes.
Translation
Boiled, Stuffed, Suckling Pig: Disembowel the pig, then brown. Pound pepper, lovage and oregano [in a mortar]. Pour over stock, add sufficient cooked brains [for the size of the pig] and a similar quantity of eggs, then stir until combined. Blend with liquamen and sliced sausages that were cooked whole. First wash the suckling pig with liquamen, stuff it, bind with clamps and lower in a basket into a pan of briskly-boiling water. When cooked, wipe with a sponge and serve without pepper.
Modern Redaction
Ingredients:
1 whole suckling pig
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds)
1 tsp dried
oregano, crumbled
200ml pork or veal stock
2 pig's brain, cooked (or 800g tinned corned beef)
3 eggs, beaten
300g Lucanian sausages, cooked and sliced
60ml liquamen (fish sauce)
Method:
Clean and gut the suckling pig then set aside.
Combine the black pepper, lovage (or celery) seeds and oregano in a mortar. Pound together then work in the stock. Chop the brains and place in a bowl with the stock and spice mix. Add the eggs and stir to combine then work in the sliced sausages and liquamen.
Wash the suckling pig with a little stock then use the brains and sausage mix to stuff the belly of the pig. Secure the bely flaps with clamps then place the piglet in a basket and lower into a pan of briskly-boiling water. Cook for about 100 minutes, or until very tender then remove from the water. Pat the pig dry then remove the clamps. Arrange the piglet on a dish 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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