Archaeologists studying the eating habits of the Etruscans and Romans came to the conclusion that pork was the basic ingredient in the diet of Italian cuisine, both for the upper and lower classes. Meat was eaten either in the form of goulash or cooked. The richer Romans could afford to fry meat.
At the end of the empire, the pork was even distributed to the masses. Each citizen received about 2 kg of meat every month, for five months of the year.
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