Food Preservation in the 16-17th Century

In Shakespeare’s Two Gentlemen of Verona, Proteus says “Here's too small a pasture for such store of muttons.” Proteus is speaking metaphorically here, but the phrase refers to the relationship between animals raised in a field, and then processed for food to be stored away in a cache that can be drawed upon for consuming later. Stephano, in the Tempest, shares the location of his store of wine, saying “The whole butt, man: my cellar is in a rock by the sea-side where my wine is hid.” Indicating that a cellar was one place to store bottles of wine long term. Both of these references demonstrate for us that 16th-17th century society was familiar with the idea of storing fresh food for the winter, but it leaves us with the question of what exactly was a “store of muttons,” for example? I mean, Shakespeare and his contemporaries didn’t have refrigeration, so what methods were used to keep fresh meat from going rancid? Back with us again this week, to help us understand Tudor and Renaissance England food preservation methods, as well as storage options, like cellars, is our guest and food historian, Neil Buttery. 

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