Hi,
In
Cork in Ireland pig’s trotters are called “crubeens”. When in college there in
the early 1970s we used sometimes get crubeens and chips as an alternative
to fish and chips for late-night take-aways. I do not remember the taste but it
was extremely difficult to clean the grease from your fingers after eating
them.
Finbar
Dr
Finbar McCormick FSA, FSA Scot.
School
of Geography, Archaeology and Palaeoecology
University
Road
Queen's
University Belfast
Northern
Ireland
BT7
1NN
From:
Analysis of animal remains from archaeological sites
[mailto:[log in to unmask]] On Behalf Of Eve
Richardson
Sent: 06 July 2016 22:23
To:
[log in to unmask]
Subject: Re: [ZOOARCH] Medieval pig
consumption
I recently read - but unfortunately can't remember where -
that such soul food, food of African-American origin, as pigs' feet is usually
thought to be the food of poverty, but that it was actually a food associated
with feasting. The explanation was that on southern plantations that raised
pigs, slaughtering time was a time when the slaves ate well because they could
feast on all the parts that couldn't be preserved.
I can't attest to the
accuracy of that, I'm afraid, but it is another instance that suggests, as Julie
says, that "our utilisation models are flawed when it comes to these less-valued
cuts". Not to mention such delicacies as tripe and chickens' feet as sold in
(Chinese) Dim Sum restaurants.
Eve
On 06/07/2016 7:16 AM,
Julie Bond wrote:
Many years ago in the North of England traditional butchers would sell pig 'cheeks' alongside pig trotters - a roasted half mandible (complete with teeth!) with meat attached. Old people used to say the only part of a pig that isn't used is the squeak! Modern day halal butchers in Bradford similarly sell sheep and goat lower limbs - metapodials through to third phalanges. I've always thought our utilisation models are flawed when it comes to these less-valued cuts.
From: Analysis of animal remains from archaeological sites mailto:[log in to unmask] on behalf of Eve Richardson mailto:[log in to unmask]
Sent: 05 July 2016 18:43:57
To: [log in to unmask]
Subject: Re: [ZOOARCH] Medieval pig consumption
Just a thought as I don't know butchering patterns - but those butchered
the pig have kept lesser parts for themselves and sold the rest? They
might also have kept for them selves parts that would leave no remains,
the intestines, blood and offal, for sausage.
Eve
On 05/07/2016 7:50 AM, Burke Ariane wrote:
> Hi Andy.
> Possibly soup stock? Unless your medieval folks were into soul food of course because ham hocks are yummy!
> Ariane
>
>
> Dr. Ariane Burke, Professeure Titulaire,
>
> Directrice scientifique, Laboratoire d'Ecomorphologie et de Paleoanthropologie
>
> Universite de Montreal, Departement d'Anthropologie,
>
> C.P. 6128, Centre-Ville,
>
> Montreal, QC,
>
> Canada H3C 3J7
>
>
> http://www.hominindispersals.net/
>
>
> Laboratoire d'archeologie prehistorique
>
> Institut J.-A. Forel, Sciences de la Terre,
>
> Universite de Geneve
>
> ________________________________
> From: Analysis of animal remains from archaeological sites [[log in to unmask]] on behalf of Andy Clarke [[log in to unmask]]
> Sent: July 5, 2016 5:17 AM
> To: [log in to unmask]
> Subject: [ZOOARCH] Medieval pig consumption
>
> Hello all
>
> I have a small assemblage from Gloucester dating broadly to the medieval period. All the usual domestic species one would expect are there, but the pig remains stand out. I only have skeletal elements from the front of the carcass, mainly the mandible, radius & ulna and metacarpals with the occasional humerus.
>
> My initial thoughts go to the consumption of cheaper, less desirable cuts of meat, but does anyone else have any other ideas ?
>
> Thanks for your time guys
> Andy
>
>
>
> Andy Clarke
>
> Post-Excavation Archaeologist
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