Pickled Pork.

“Pickling” was a common way of preserving the meat. The process involves creating a salty brine often flavoured with bay leaves various cuts of pork were then added to the brine to preserve them for future use. The pork was then removed from this brine as needed and used in a variety of dishes. Variations of the recipe exist where peppercorns, spices and herbs were added to the brine to give additional flavouring.