In the Middle Ages the pantry was where bread and cakes were made and stored. By Tudor times it was a general kitchen and storeroom where a wide variety of food was made ready before being carried into the hall. Next door was the Buttery where butts of drinks were kept, ready to be ...
sheep and cows were more important alive rather than dead. The only exception to this was the pig – which could be fattened and slaughtered regularly. Pork and bacon were the most common foods you were likely to come across in Tudor ...