SC - period pigs, fatter or not?

[Stefan li Rous]

Anne-Marie said:
> Medieval pigs were no where near as
> chubby as our modern, commercially raised porkers, who are bred to be fat.
> Modern bacon is too fatty, and will result in a very greasy end product. To
> simulate more medieval bacon, either trim the fat off, partially cook the
> strips to render some of the fat, or use "Canadian style" bacon. I also use
> free-range chickens when I can, rather than the more portly commercial hens for
> the same reason. Again, you may be able to approximate the young svelte
> medieval chicks of the original recipe by removing as much of the fat as
> you can before assembling your pastellum.

Hmmm. Lord Ras just recently was telling us he thought medieval pigs were fatter
than the usual modern pig. You seem to be saying the exact opposite.

Upon what do you base your conclusions?

Is it possible for the modern bacon to have more fat, yet the pig it comes
from to actually have less fat than a medieval pig?

Thanks.
  Stefan li Rous
  stefan at texas.net
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