Eating Like a Roman Legionary - Buccelatum, Posca & Salsamentum Recipe
- Pierce Jones
- Jul 10
- 4 min read
Updated: Jul 26
A meal made for a soldier who didn't have the time & luxury to make something better.
The Roman Empire did not conquer the known world on gold and glory alone. Behind every successful campaign stood thousands of legionaries. These soldiers required not just discipline and weapons but also fuel. Food was essential to military logistics. It was as important as roads, armor, or tactics. The typical diet of a Roman soldier was utilitarian. It prioritized endurance over taste.
Yet, this diet offers a fascinating insight into the practicalities of sustaining an army over vast distances.
This article explores the everyday food of Roman legionaries, the sources that document it, and how you can recreate the basic staples of their diet in a modern kitchen.
The Importance of Food in the Roman Army
Food played a crucial role in maintaining the efficiency and morale of the Roman legions. The diet was designed to support soldiers as they marched, fought, and built an empire. Every bite counted, especially during long campaigns.
Daily Requirements of a Legionary
A Roman legionary was expected to serve for up to 20 years. During that time, he was more than just a fighter. Soldiers built roads, fortifications, aqueducts, and frontier camps. They marched as much as they fought, often covering up to 30 kilometers a day while carrying 30 kilograms of gear.
Among the tools and weapons in a legionary’s pack were supplies and utensils needed for food preparation. They carried a hand mill, a mess kit, and sometimes a small iron pot. There was no central kitchen. Instead, groups of eight men, known as a contubernium, would share a tent and cook their own meals.
The food needed to be portable, long-lasting, and easy to prepare under rough conditions.
What Did Roman Soldiers Eat?
The Roman military diet revolved around grain, salt, and preserved protein. It was not luxurious but sufficient in calories and relatively balanced in nutrients. The diet was engineered for longevity. Soldiers depended heavily on local supplies, scavenging or purchasing from markets when on the move.
Common Foods Included:
Grain (wheat or barley), usually ground and cooked into bread or porridge.
Buccellatum, a type of hardtack that is twice-baked and long-lasting.
Puls, a porridge made by boiling grain in water.
Salsamentum, a general term for salted meats or fish.
Cheese, typically hard cheeses that could withstand travel.
Dried fruits, nuts, olives, and legumes.
Lard or cured meat as portable fat and protein.
Posca, a mixture of vinegar and water that served as a daily drink.
While meat was not a consistent part of the ration, soldiers sometimes received dried or salted meat. They could hunt, purchase, or receive fresh meat near permanent forts. However, the core diet heavily relied on grain and salt.
Cooking in the Field
Legionaries cooked over open fires, using simple implements like clay pots or bronze kettles. They often boiled, baked on hot stones, or roasted food. Portable ovens made of clay were sometimes built at more permanent camps. Porridge was common for breakfast and dinner, while bread and dried protein were consumed during marches. In remote areas, foraging and trade with local populations filled the nutrition gaps.
Surviving Sources and Archaeology
Our knowledge of legionary food comes from both ancient texts and archaeological evidence. Writers such as Vegetius described troop provisioning in De Re Militari. Military records, discovered at Vindolanda and Novaesium, provide inventories of essential supplies, including grain, vinegar, and preserved fish.
Excavations at Roman forts have uncovered cooking tools, grain stores, and amphorae used to transport oil and fish sauce. These finds, along with secondary evidence from writers like Cato and Columella, allow us to piece together a clear picture of how soldiers fed themselves on campaign.
Recipes: Recreating the Staples of the Roman Army
Here are three foundational elements of the legionary diet. These recipes are adapted for the modern kitchen but stay true to their historical origins.
Buccellatum (Roman Hardtack)
A long-lasting, extremely hard biscuit made to endure months of storage. Roman soldiers often soaked it in posca or broth before eating.
Ingredients:
2 cups whole wheat flour
1/2 tsp salt
About 3/4 cup water
Instructions:
Mix flour and salt in a bowl.
Gradually add water to form a stiff, dry dough.
Knead briefly and shape into small, palm-sized discs or loaves.
Bake at 375°F (190°C) for 25–30 minutes.
Reduce oven temperature to 250°F (120°C) and bake for another 1–2 hours until completely dry.
Store in a cloth bag or dry container.
Salsamentum (Salted Fish Paste)
This simple protein ration is made from preserved fish. It is similar to modern anchovy paste and was likely spread on bread or mixed into porridge.
Ingredients:
100 g salted anchovies or sardines
1 tbsp olive oil
Optional: minced garlic, dried herbs (oregano, thyme)
Instructions:
Rinse the fish to reduce saltiness.
Mash into a paste with a mortar and pestle or fork.
Stir in olive oil and season with optional herbs.
Store in a sealed jar in a cool place.
Posca (Vinegar Drink)
Posca was the staple drink of Roman soldiers. It was believed to prevent scurvy and kill bacteria in poor water sources.
Ingredients:
1 tbsp wine vinegar
2 cups water
Pinch of salt
Optional: honey, mint leaves
Instructions:
Mix all ingredients in a cup or flask.
Let sit for a few minutes before drinking.
Serve cool or at room temperature.
Posca was widely consumed by lower-class citizens and soldiers. It was both cheap and practical, especially during long, hot marches.
Conclusion
The Roman legions marched, fought, and built an empire on a diet that was simple, repetitive, and built for resilience. The average soldier did not dine on elaborate banquets or rare delicacies. His food leaned heavily on grain, was high in salt, and low in luxury. Yet, this diet was precisely what allowed Rome to stretch its reach across continents.
By recreating buccellatum, salsamentum, and posca, we gain not only a taste of ancient history but also a glimpse into the physical and logistical demands of empire. These were not just rations; they were tools of conquest.
Further Reading and Sources:
De Re Militari, Vegetius
Vindolanda Tablets, British Museum
On Agriculture, Cato the Elder
De Re Rustica, Columella
Apicius, De Re Coquinaria (for elite food context)