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There are various recipes, but they all contain barley groats, fat and meat.
It is made of pork, barley groats and potato.
Ryynimakkara has barley groats, about one fifth of its weight, lowering its meat and fat content.
According to Columella, chicken should be fed on barley groats, small chick-peas, millet and wheat bran, if they are cheap.
The practice was to dry the barley groats and roast them before preparing the porridge, according to Pliny the Elder's Natural History (xviii.72).
A classic recipe contains pig offal or heart, belly pork with rind, lard greaves, barley groats, water, salt, pepper, allspice and thyme.
It consists of barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt.
This is in contrast to "hulled barley" or barley groats, which preserves the bran, or "pot barley" (also known as "Scotch barley"), in which the bran is not removed.
