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<p>[QUOTE="zumbly, post: 2126282, member: 57495"]Many connoisseurs of cured meat call Jamón Ibérico de Bellota the ultimate ham. This is the flavoursome fat-marbled haunch of free-ranging Iberian pigs that can gorge on as much 10 kilos of acorns (bellota) a day. A culinary pride of Spain today, I doubt by a long shot that the delicious results of porkers scarfing down on acorns was a regional secret in ancient times.</p><p><br /></p><p>I recently picked up this cool little litra from Abakainon in Sicily that shows a boar standing over an acorn. It is evidence I suspect, that the locals knew a thing or two about how yummy these little acorn-eaters could be.</p><p><br /></p><p>[ATTACH=full]403910[/ATTACH]</p><p><b>SICILY, Abakainon</b></p><p>Circa 450 - 400 BC</p><p>AR Litra</p><p>0.58g, 12.5mm</p><p>HGC 18</p><p>O: Bearded head with shaggy hair right.</p><p>R: ABA, boar standing left; acorn before.</p><p>Notes: Toned. Rare variety.</p><p><br /></p><p>Abakainon (Abacaenum in Latin) was a town of the Sicels, the Italic tribe who dwelt in the eastern regions of Sicily, and who gave the island its name. The town was about 4 miles inland from the northeastern coast of Sicily, where the expansive oak forests of the Nebrodi Mountains nearby would have provided food for roaming herds of swine.</p><p><br /></p><p>While usually described simply as "boar" in numismatic descriptions, what we see on Abakainon's coins are likely to be the <i>Nero dei Nebrodi</i>, the Sicilian Black Pigs of the Nebrodi Mountains that closely resemble the wild boar, right down to having a prominent ridge of stiff back bristles. These days, the salami and proscuitto derived from this variety are virtually unknown outside of Sicily, so alas, while I've eaten a lot of ham in my day, these are types I haven't had the privilege of sampling. Yet <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie8" alt=":D" unselectable="on" unselectable="on" />.</p><p><br /></p><p>Post pictures of your coins of Abakainon, or that have pigs or boars on them, or just pictures that featured your favorite cured meat...</p><p><br /></p><p>[ATTACH=full]403909[/ATTACH][/QUOTE]</p><p><br /></p>
[QUOTE="zumbly, post: 2126282, member: 57495"]Many connoisseurs of cured meat call Jamón Ibérico de Bellota the ultimate ham. This is the flavoursome fat-marbled haunch of free-ranging Iberian pigs that can gorge on as much 10 kilos of acorns (bellota) a day. A culinary pride of Spain today, I doubt by a long shot that the delicious results of porkers scarfing down on acorns was a regional secret in ancient times. I recently picked up this cool little litra from Abakainon in Sicily that shows a boar standing over an acorn. It is evidence I suspect, that the locals knew a thing or two about how yummy these little acorn-eaters could be. [ATTACH=full]403910[/ATTACH] [B]SICILY, Abakainon[/B] Circa 450 - 400 BC AR Litra 0.58g, 12.5mm HGC 18 O: Bearded head with shaggy hair right. R: ABA, boar standing left; acorn before. Notes: Toned. Rare variety. Abakainon (Abacaenum in Latin) was a town of the Sicels, the Italic tribe who dwelt in the eastern regions of Sicily, and who gave the island its name. The town was about 4 miles inland from the northeastern coast of Sicily, where the expansive oak forests of the Nebrodi Mountains nearby would have provided food for roaming herds of swine. While usually described simply as "boar" in numismatic descriptions, what we see on Abakainon's coins are likely to be the [I]Nero dei Nebrodi[/I], the Sicilian Black Pigs of the Nebrodi Mountains that closely resemble the wild boar, right down to having a prominent ridge of stiff back bristles. These days, the salami and proscuitto derived from this variety are virtually unknown outside of Sicily, so alas, while I've eaten a lot of ham in my day, these are types I haven't had the privilege of sampling. Yet :D. Post pictures of your coins of Abakainon, or that have pigs or boars on them, or just pictures that featured your favorite cured meat... [ATTACH=full]403909[/ATTACH][/QUOTE]
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