When I lived in Hertfordshire edible dormice made their home in my loft. To this day, wild edible dormice are consumed in Slovenia, where they are considered a rare delicacy and where dormouse trapping is an ethnic tradition. The dormice were kept alive in terracotta pots called gliraria. The ancient Romans were famous for their unusual dishes such as ostrich and rats dipped in honey. That Slovenian delicacy was the edible dormouse (glis glis). I shall talk about the edible dormouse (Myoxus glis), focusing my ethnological attention on the dormouse hunter and the dormouse hunting tradition in Slovenia. They kept them in terracotta jars with wheat and honey and the little animals stuffed themselves to twice their normal size ready for roasting. The edible dormouse got its name because the Romans considered it a delicacy, and that tradition continues in 21st century Slovenia. The purpose of this paper is to provide an ethnological outline of the relationship between man and dormouse through dormouse hunting in Slovenia in the past and today. https://sloveniandinnerexperience.com/blog/exotic-meats-slovenia To the laymen, the edible dormouse (Latin name: Glis glis) looks a lot like the grey squirrel. But when I asked Aleš if they also hunt and eat squirrels, the atmosphere darkened instantly. The consumption of dormouse meat was already reported around the … The Romans loved to eat them too. of occurrence of edible dormouse in scats of Eurasian lynx Lynx lynx in the northern Dinaric Mountains, Slovenia and Croatia, according to years of high and low dormouse … The fat dormouse (Glis glis) has been a commodity species in Slovenia for almost a millennium. While the Romans raised their dormice in pits or terra cotta pots, the Slovenians prefer to trap wild dormice in the central beech forests of the country, and consider its flesh a delicacy. Though it lacks the bushy tail, its grey body is a similar size, and it lives a life in the trees eating nuts and fruit. Introduced to Britain at the start of the 20th century, this species is now well established in the Home Counties. The Slovenian dormouse hunting tradition An Edible dormouse (_Glis glis_) photographed in a French kitchen. The dark confined space of the pot prevented the dormouse from doing to much … The Ancient Romans ate edible dormouse in a pot Read More » - Credit: Bertille de Fombelle (CC BY-SA 3.0) Size: Largest dormouse species, at least 2x size (up to 10x weight) of Hazel dormouse. But it’s not all … But did you know that the upper class ate edible dormice as a delicacy? The edible dormouse gets its name from the ancient Romans, who grilled and ate this small animal with gusto (and plenty of honey).Today, the edible dormouse is still a traditional dish in Croatia, where it is known as puh, and Slovenia, where it is known as polh.In both countries, edible dormouse is a traditional peasant dish and dormouse trapping is an important event. Stuffed them with a mixture of pork mince, dormouse meat trimmings, pepper, nuts, asafoetida and garum and then roasting or boiling them (Apicius 8.9.1) External links . Today, the edible dormouse is still eaten in Slovenia and Croatia, where it’s part of the traditional peasant diet, as well as in Calabria, Southern Italy, where dormice are smoked out of their hollows at night, so they can be shot and eaten. Grey squirrel their unusual dishes such as ostrich and rats dipped in honey were for! Commodity species in Slovenia for almost a millennium in Slovenia for almost a millennium century, this species is well. 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