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----- Original Message ----- From: "Martin Locock" <[log in to unmask]> To: <[log in to unmask]> Sent: 22 January 2003 19:01 Subject: Roman cooking weights > A colleague wants to cook an authentic Roman meal using a "shoulder of > pork". > > What would such a joint weigh? > > Or an entire Roman pig? > > > Thanking you in advance > > Martin Locock > [log in to unmask] >