Bacon seems to have been produced in large quantities, at least by the Saxons. This recipe, while being a modern variation, makes use of ingredients that where available at the time and is based loosely on an old Yorkshire bacon cure.
Gammon cooked in mead, What’s not to like?
Molluscs are often found in large numbers at archeological sites. With various finds at York, Hamwih, Bishopstone, Sarre, Portchester castle, Poole, Mawgan porth, Gosport & Thetford
With no refrigeration salting would be one of the main methods of preservation in the Viking era.
This fish is delicious. Lightly smoked and slowly cooked. You can substitute water for wine or beer.
This is one of the most popular recipes I cook at shows. The lamb can be substituted with Goat or Vension
Serve on warm fresh bread, flat/crisp breads or oat cakes
Whether the heart of your enemy, a pig, ox or lamb, these hearts are delicious.
A Saxon swineherd who looked after his lords pigs was entitled to one pig and it’s entrails, presumably to use for making sausage casings.
Traditionally these would likely have been boiled, rather than grilled or fried.
Boiling would have been the main method of cooking meat in the Viking era, though large cuts like this would likely have been reserved for a special occasion.