Part 5/8:

1. Shape the Patties: Form the meat into desired shapes—balls or patties, depending on preferred cooking methods.

2. Wrap in Caul Fat: The caul fat should envelop the meat, ensuring it stays moist during cooking.

3. Cook: These can be fried, boiled, or even baked. However, pan-frying over an open flame is a popular method to achieve a rich, browned exterior.

The Cultural Significance of Cattle in Ancient Rome

Beyond the culinary realm, cattle held immense socioeconomic and cultural significance in ancient Rome. Cattle were equated with wealth—where the phrase pecunia derives from pecus (cattle). Wealthy families kept herds, and cattle farming was seen as a vital source of income.

Unique Traits of Roman Cattle