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Monday, July 28, 2014


Lunchbox memories
Photo from: rhombitruncated
fiambreras (literally a cold cut container), lunchbox. It was a round container made of wood with a wooden top. Muleteers carried them with them when traveling. It contained pork that could last a long time such as shoulder meat, trotters, ears, bellies, chorizo etc. While on the road, the muleteer would eat pork from his lunchbox. Then he stopped at a roadside inn and asked for a bowl of broth. See cocido. [Sutil. 1994:163]

A Wonderful Solution for Leftovers

Photo by: Lord-Williams
Not only were humble pies, pork pies and other types of pies carried in lunchboxes but there were commonly sold on streets in England and Spain. This recipe is adapted from various medieval archives from both countries.


1 ½  lbs. cured or leftover pork
6 eggs
1 cup mozzarella cheese, grated 
1 tsp duke’s powder[1]
2 tbsp pine-nuts

¼ tsp. salt
a pinch of saffron
dough for pie


Cut pork into approximately 1” pieces. Combine with eggs, cheese, pine nuts and spices in a large bowl. Mix well.

Put pie dough in a pie tin. Prick it with a fork. Cover it with chickpeas or oven balls for pie tins and bake 15-20 minutes until dough begins to harden.  Remove chickpeas. 

Add the pork mixture, return to oven and bake about 30 minutes until the eggs have solidified. Serve either hot or cold.

[1] See blog titled cardamono published August 16, 2012 for recipe.

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