The Romans in Britain site main banner

The Romans in Britain site mobile banner

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

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

Apicius VIII.I.1

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

This dish is listed in Apicus as Aper Ita Conditur meaning ‘seasoned wild boar’. Wild boar is a little hard to in many places, So feel fre to substitute a couple of pork loins instead.

Original recipe: Spongiatur, et sic aspergitur ei sal, cuminum tritum, et sic manet. Alia die mittitur in furnum. Cum coctus fuerit, perfunditur piper tritum, condimentum aprunum, mel, liquamen, caroenum et passum.

Translation: It is cleaned; sprinkled with salt and crushed cumin and thus left. The next day it is put into the oven; when done season with crushed pepper. A sauce for boar: honey, broth, reduced wine, raisin wine.


  • 4-6 lb. boar or pork roast

Braising stock:

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