Frequency of Meat Consumption Among Pre-Modern Medieval Peasants

The consumption of meat among pre-modern medieval peasants was significantly influenced by their socio-economic status. Those who held more lands and resources were more likely to have access to meat regularly compared to their poorer counterparts. However, even for the less fortunate, meat was not entirely absent from their diet.

Cultural and Dietary Contexts

A notable example comes from The Nun’s Priest’s Tale in The Canterbury Tales by Chaucer, where bacon is mentioned as a food the poor widow could enjoy occasionally. Similarly, in the Hester Mystery Cycle, shepherds included meat in their diet, such as bacon, sheep's head, and pig's foot. Despite these mentions of meat, the core of the peasant diet in southern Europe was essentially plant-based.

Dietary Staples and Pottage

Peasants often consumed bread, porridge, and pottage, which was a thick stew made from grains, vegetables, and herbs. Common vegetables grown in gardens included peas, beans, onions, garlic, and leeks, all of which were frequently added to pottage. Dairy products such as cheese and eggs were also a part of their diet. These food items were usually consumed along with ale or wine, especially in England.

Factors Influencing Meat Consumption

The consumption of meat among pre-modern medieval peasants was likely sparse due to economic constraints. On average, meat may have been consumed 2-3 times per week, if at all. The type of meat varied based on availability; it was often mutton, beef, or fish. Seasonal and regional factors played a significant role, as well. In some areas, grain-based foods such as bread, grits, and wheat or barley were the primary staple. Seasonal vegetables like cabbage and potatoes were also incorporated into the diet.

Traditional Peasant Diet

The traditional peasant diet was predominantly plant-based, emphasizing wholegrains, vegetables, and legumes. Rice, barley, oats, rye, and vegetables such as potatoes were the main sources of nutrition. Legumes served as the chief protein provider. Despite a seasonal abundance of fresh fruit, which was eaten whenever possible, the intake of fresh fruits was regulated by the availability.

Meat and Its Status

Animal products, such as cheese, yogurt, and fish, were favored over meat, which was considered too expensive. Meat consumption was kept to a minimum due to the high cost and scarcity. For the poorer peasants, the options available were typically limited to the abundance of plant-based foods and dairy products.