[Sca-cooks] Ten pound pork loin roast

[Susan Lord]

> Aruvqan wrote:
> 
> Adding pork belly instead of bacon would probably be more 
> period, I don't think the Romans did the whole cured bacon the way we 
> think of it ... and the extra pork belly fat would make the current 
> overly lean pig meat moister after cooking.
> 
Many thanks for this info. I have been using the word "bacon" to mean the Spanish terms. Now I see it would be more professional if I became more informed about the meanings in American terminology. During the times that I participated in pig slaughters, I observed may different kinds of fat but no one educated me in Spanish as to the numerous definitions of the types like fat from under the chin as opposed to that sliced off of the leg and that from the belly. . . 

Not only that but today I prepared a blog titled "pella," in Spanish, which I define as  lumps of pork fat." Is it pork fat or lard? From which part of the body would this come? Anyway Nola uses this word in his recipe 133 as per Brighid’s numbering. I provide my recipe for it in my blog titled "crujar" where he says to make cheese balls in the form of "pellas" (they were excellent by the way); Sent Sovi mentions "pella" as lumps of pork in his recipe CXXVI, see my blog "Cuartelado."  My blogs can be found at Medieval Spanish Chef.com.