Meat

Beef, mutton, pork and poultry were the main meats; pigs were the peasant's usual meat animal. Much meat was salted or smoked for winter. The Church forbade meat on fast days, including Fridays and Lent. Deer and wild boar in the royal forests were protected by harsh Norman forest law, so hunting them was largely the privilege of the king and those he licensed.

Sources: metmuseum.org · saltassociation.co.uk