Edible dormouse
| Ingredients | Meat and poultry
These were considered a great delicacy by the Romans and were raised in special earthenware jars. The animals have also apparently been an important food source in Slovenia and are still eaten today. Two recipes have survived from Roman times:
- Glazed with honey and rolled in poppy seeds (Petronius)
- Stuffed them with a mixture of pork mince, dormouse meat trimmings, pepper, nuts, asafoetida and nuoc mam and then roasting or boiling them (Apicius 8.9.1)
