Farcimen

Farcimen ( Latin farcimen, -inis , n .; plural farcimina , from farcire "stuffing": farcire intestinum "guts stuffing", so "sausage") is the generic term for sausages in Roman antiquity .

There were certainly numerous varieties, of which only a few are known due to the tradition, including:

• Apexabo (or Apexao)
• Botulus ( blood sausage )
• Fundolum ( appendix sausage )
• Lucanicae (pork sausage)
• Longanon (actually the rectum , here a particularly long sausage)
• Tomaculum ( sausage from pork )

See also

• Food culture in the Roman Empire

literature

• August Hug : Tomaculum. In: Paulys Realencyclopadie der classischen Antiquity Science (RE). Volume VI A, 2, Stuttgart 1937, Col. 1695-1697.

Individual evidence

1. ↑ De re coquinaria 8.374
2. ↑ ^{a b c d} Marcus Terentius Varro De lingua latina 5.111
3. ^ Tertullian , Apologeticum, 9; Martial Epigrammata 14.72; Titus Petronius Satyricon 49.10
4. ↑ Ludwig Hopf: The beginnings of anatomy among the ancient civilized peoples. Breslau 1904, p. 28f digitizedhttp: //vorlage_digitalisat.test/1%3D~GB%3D~IA%3Ddieanfngederan00hopf~MDZ%3D%0A~SZ%3D28~ double-sided%3D~LT%3D~PUR%3D
5. ↑ De re coquinaria 2.4; Martial Epigrammata 13.35
6. ↑ Titus Petronius Satyricon November 31