The Romans in Britain site main banner

Check out some great books and help the site! I have chosen these books as among the best to illustrate this subject.

Pork or Wild Boar with Cumin in Wine
(Aper Ita Conditur)

Apicius VIII.I.1

about text

Original recipe:



  • 4-6 lb. boar or pork roast

Braising stock:

  • 1 tsp. salt
  • water
  • 1 tsp. myrtle berries, or juniper berries
  • 2 tsp. peppercorns
  • 2 tsp. cumin
  • Sauce:
  • 2 tsp. honey
  • ½ cup chicken or pork stock
  • ¼ cup red wine
  • ½ tsp. ground pepper


Roasting pan juices:

  • Braise the meat slowly in a stock of salt, water, myrtle berries, peppercorns, and cumin in a 350°F oven for about 30 minutes per pound.
  • One hour before it is done, drain the pan, pour the pan juices over the roast and finish cooking, spooning the juices over the meat from time to time.
  • If you like, sprinkle additional cumin over the roast as it cooks.

To make the sauce:

  • Combine honey, stock, wine, pepper, and pan juices.
  • Bring to a boil and simmer for at least10 minutes. Serve with the slices of meat.
Visit our friends at:

Romans in Britain


Romans in Britain testudo footer art
Please just ASK before using anything on this site -- like we'd say "no"...

This page last updated:

Layout and Design:
Sturmkatze Produktions AG banner

Copyright © 2016 Pace Computing, All Rights Reserved
Powered by Pace Computing