SC - esicium romanum

[lilinah@earthlink.net]

The Slug Queen skrev:

>Could you be looking at salt pork instead of cured bacon? Salt pork was
used a great deal on the American frontier Ma Ingalls used it all the
time). Maybe 'lardum' is a cut of pork with alot of fat- cured or
otherwise. <

That tends to be Master Llewellen's interpretation, too, but looking at
Anthimus, he said very specificly something about "cutting lardum from the
leg", which to me, means ham. Yes, there is a layer of fat on the leg, what
we know as the ham, but the cut is mostly meat, muscle, rather than pure, or
almost pure, fat as the side meat and jowls are.

Adamantius, since you have the two translations, would you check the second
one for me, see what it says, and if there is any significant deviation
between the two Latin texts?

Thanks,

Phlip, who really is serious about cooking, occasionally ;-)

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

"All things are poisons.  It is simply the dose that distinguishes between a
poison and a remedy." -Paracelsus

"Oats -- a grain which in England sustains the horses, and in
Scotland, the men." -- Johnson

"It was pleasant to me to find that 'oats,' the 'food of horses,' were
so much used as the food of the people in Johnson's own town." --
Boswell

"And where will you find such horses, and such men?" -- Anonymous