Part 4/8:
Alongside posca, boiled lard emerged as another staple. Romans often relied on lard for its high fat content, necessary for energy during extensive military campaigns. Recipes from Apicius, the ancient Roman cookbook, outline a simple yet effective method for preparing boiled lard by simmering it in water with copious amounts of dill, olive oil, and salt.
In consumption, this dish highlights the frugality and resourcefulness of the Roman diet: lard was not only easy to prepare but provided significant caloric intake to soldiers. Recipes indicate that the lard was typically served with seasonings that might not have been common everywhere, yet were accessible from regions where the legions camped. This underscores how Roman soldiers adapted and improvised with available ingredients.