5. Going the whole hog
5. Going the whole hog (Image 5 of 8)
Heston explains that, with Roman cooking, it's not just about how the food tasted. "It's not just about taste and flavour, it's about what they see, they hear, they smell," he tells us.
One of the most show stopping suppers served at the Roman feast was a whole roasted hog with what looked like edible intestines. These were, in fact, artistically crafted sausages that would drop from the hog's stomach creating a breathtaking spectacle.
The Romans were expert sausage makers so Heston heads to Italy to meet a master sausage craftsman who's a bit of a crackpot. "I will play the trumpet," says Italian butcher, Pepe, putting a rolled up piece of dried ham to his lips. He then proceeds to dress Heston with a crown of pork ribs. "I've done some surreal things," says Heston, bemused.
After a surreal lesson in sausage making from Pepe, Heston has to find a pan big enough to cook a whole hog so he heads off to a hot tub showroom, where else? Submerging his hog in the hot tub (with the help of hot tub expert, Tony Burnett) will mean Heston's meat can cook at a steady temperature for 24 hours. Strange but effective.
Read the exclusive 4Food interview with Italian butcher, Pepe
Read the exclusive 4Food interview with hot tub expert, Tony Burnett
Heston's back doing what he does best: cooking up a feast
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