The fat dormouse (Glis glis) has been a commodity species in Slovenia for almost a millennium. 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 . 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. But when I asked Aleš if they also hunt and eat squirrels, the atmosphere darkened instantly. Introduced to Britain at the start of the 20th century, this species is now well established in the Home Counties. The ancient Romans were famous for their unusual dishes such as ostrich and rats dipped in honey. But did you know that the upper class ate edible dormice as a delicacy? They kept them in terracotta jars with wheat and honey and the little animals stuffed themselves to twice their normal size ready for roasting. https://sloveniandinnerexperience.com/blog/exotic-meats-slovenia That Slovenian delicacy was the edible dormouse (glis glis). 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. 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. I shall talk about the edible dormouse (Myoxus glis), focusing my ethnological attention on the dormouse hunter and the dormouse hunting tradition in Slovenia. The Romans loved to eat them too. 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. When I lived in Hertfordshire edible dormice made their home in my loft. The Slovenian dormouse hunting tradition 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. But it’s not all … An Edible dormouse (_Glis glis_) photographed in a French kitchen. The dormice were kept alive in terracotta pots called gliraria. 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 » The consumption of dormouse meat was already reported around the … - Credit: Bertille de Fombelle (CC BY-SA 3.0) Size: Largest dormouse species, at least 2x size (up to 10x weight) of Hazel dormouse. 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