[Sca-cooks] Keeping pork moist in a recipe

[JIMCHEVAL at aol.com]

"The medieval pig was a wilder, thinner and blacker creature than the  
modern pig."
 
The Westminster Corridor: An Exploration of the Anglo-Saxon History of  
Westminster Abbey and Its Nearby Lands and People
 

David Sullivan
Jan 1, 1994 
 
https://books.google.com/books?id=ejqAAAAAIAAJ&q=medieval+pigs+thinner&dq=me
dieval+pigs+thinner&hl=en&sa=X&ved=0ahUKEwjE5OmsmaXLAhVLHT4KHTa4DnoQ6AEIHTAA
 
"Although the Romans, had practiced selective breeding to produce large  
farm animals, the Middle Ages saw a reversal of this trend and animals becamse 
 on average smaller. Medieval pigs were only about one-third the size of a 
modern  pig."
 
All Things Medieval: An Encyclopedia of the Medieval World, Volume 1
By  Ruth A Johnston
https://books.google.com/books?id=h1s8K0_hCfoC&lpg=PA17&dq=medieval%20pigs%2
0size&pg=PA17#v=onepage&q&f=false
 
Jim  Chevallier

Contributor, Savoring Gotham
A Food  Lover's Companion to New York City
Editor-in-chief: Andrew F. Smith  and Foreword by Garrett Oliver
https://global.oup.com/academic/product/savoring-gotham-9780199397020?cc=us&
lang=en


In a message dated 3/3/2016 10:57:07 A.M. Pacific Standard Time,  
Lindaasb at centurylink.net writes:

Hogs  then would have been fattier than today. They have been bred to be 
leaner, and  therefore less  tasty,