There was perhaps an animal species that ancient Romans leave free to live in peace?
Probably not if we consider that the basis of their supply there was even ghiro.
Not only: before arriving on the tables cooked and ready to eat, these poor animals were bred with a series of special devices, order that their meat found to the most delicious and tasty.
I ghiri, in special environments, They were kept for a long time to gain weight in the dark inside special containers, the glirarie, and only when they were judged idoenei, They were killed and cooked.
The most common recipe based dormouse provided that the animal came stuffed with pork meatballs, pepper and laser, a spice obtained from the juice of silfio, a root that grew in Cirene.
E’ However, it should specify that the dormouse, just like any other type of meat in Rome (https://www.pilloledistoria.it/2891/storia-antica/cucina-dellantica-roma-carni-preferite,) It was a relatively normal food only for the wealthy citizens, because the high cost made it almost prohibitive to those who belonged to the lower social strata (Photo gives: antika.it).