Wild boar: a myth or reality?

Contrary to what Asterix's adventures would lead you to believe, wild boar was not the Gauls' preferred dish. They were far more fond of pork and beef from the animals they had domesticated, with a side dish of grains (the Gauls were farmers), washed down with ale, mead, or Italian wine. Pork occupied a prime place at their table where it was served cooked in a number of ways: stewed, roasted or cured, salted, or smoked. Butchering a hog was always an occasion to party. Everyone participated in making hams, sausages, lard, head cheese, blood pudding and quenelles from the fresh meat. Methods of preservation included drying, smoking, salting, or potting (with fat as the preservative). What was not eaten by the family was sold at markets and fairs. The animal's fat, or lard, was used as a cooking grease.

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