A Comprehensive Guide to Medieval Peasant Diet: Types and Availability of Meat

Overview of Medieval Peasant Diet

Medieval peasants in Europe had a diverse and somewhat unique diet, driven by common land, agricultural restrictions, and local customs. Their primary protein sources were meat and eggs, which were supplemented by dairy and fish. This article discusses the types of meat, their availability, and the impact of religious and social restrictions on their diet.

Types of Meat Consumed by Medieval Peasants

Poor medieval peasants, such as widows, often consumed bacon due to its availability and popularity. Bacon was mentioned as a food item eaten by the widow in Geoffrey Chaucer's The Nun's Priest's Tale. Chickens were also commonly kept and eaten occasionally. Peasants also hunted wild animals like rabbits and squirrels, although hunting was largely restricted to the wealthy.

Meat Consumption and Common Land

The peasantry thrived on the availability of common land, which was shared for communal use. Up until the land reforms, people consumed more than 100 kg of meat per person annually. Despite the Catholic Church's prohibition on meat on certain days like Fridays during Lent, meat was still consumed approximately 2 out of 3 days. Eggs were also banned, leading to the replacement of meat and eggs with fish and dairy.

Feeding Practices and Meat Preparation

Peasants practiced various means of meat production, including raising pigs, chickens, and other animals on the common land. Pigs were allowed to roam freely in forests, consuming grubs, roots, acorns, and other wild food. These animals were slaughtered before Christmas, and every part was utilized, including blood, intestines, feet, and ears. Blood was used for making sausages, black pudding, and blood dumplings.

Meat Affordability and Preservation

Despite the prohibition on meat and eggs, peasants could often afford these products. They raised their own animals on common land and supplemented with backyard farming and scavenging. Meat was preserved through curing and smoking, allowing them to store it for longer periods. Offal like liver, kidneys, and lungs were considered delicacies and consumed immediately after slaughter. Blood was used to make various meat dishes, and the hides were turned into gelatinous products like jelly or glue.

A Quantitative Analysis of Protein Intake

Protein intake was a significant part of the medieval peasant diet. Porridge often included European broad beans, which, combined with grains, had the same protein content as steak or mutton. Even though meat was more often a flavoring rather than a primary ingredient, peasants typically received sufficient protein through their varied diet. Different classes of peasants, depending on their socio-economic status, consumed varying amounts of meat, with higher-status persons, like successful thieves, likely consuming more meat.

Conclusion

This overview of medieval peasant diet offers insights into the types of meat available, the consumption patterns, and the complex interplay of religious, social, and economic factors that influenced this diet. Understanding these aspects is crucial for historians and gastronomists alike to appreciate the rich tapestry of medieval life.