During the Roman era snails were one of the many delicacies that the Romans enjoyed eating. These little creatures were stored and farm in large jars like this one, with pierced air holes and a cool interior for fattening and breeding the snails.
Snail recipes are mentioned in the Roman collection of recipes, Apicius, where it describes the method of cleaning them before cooking. It suggests you should first sponge them down to remove any dirt. Place them in a vessel with salt and milk, just enough so they do not drown. Leave them in the milk until they are too fat to retreat into their shells, then fry them in oil and serve with a wine sauce.
Referred to as a Cochlearium, this term is also used to describe the spoon used to eat snails, and Vivarium in Doliis (a habitat of earthenware)
Approx. 300 mm tall, 190 mm diameter
This replica Roman pot has been hand made in Northumberland by Potted History, based on an original artefact. It has been fired to emulate the authentic Roman firing conditions, to a temperature of over 1000°C, as the original potters would have done nearly two thousand years ago. This process often results in variations of the surface colour and texture, as is found with original Roman Pottery and giving each pot it's unique character.
Health and Safety
This is a Museum Quality Replica made using the tools and techniques that would have been used during the Roman era and we do not recommend it is use to house snails or any animal.
Postage All items are sent using a second class postal service, if you wish to have an item sent first class please contact my for a quote. Many Thanks
Reference - Roman Pottery Production In The Walbrook Valley, Fiona Seeley and James Drummond-Murray