Etruscan Boar Vessel, 600-500 BC
Level
11
Years of Service
400 XP
 
 
Vessel in the Shape of a Wild Boar
700–500 BCE or 1900s CE
Italy, Etruscan or modern forgery
Terracotta
Overall: 17.5 cm (6 7/8 in.)

Did You Know?

Wild boars were a favorite motif in classical antiquity, but this vessel has long puzzled scholars. Its brown, burnished surface, with incised geometric decoration, recalls Etruscan impasto pottery from as early as the seventh century BC. The naturalistic shape of the boar, however, resembles terracotta vessels made in the fifth century BC or later. Recent scientific analysis suggests that this vessel may have been made in the 20th century, and our curators and conservators are continuing their research.

Norman O. Stone and Ella A. Stone Memorial Fund 1977.42
Location:
001A ArtLens Exhibition

Provenance
1977-
The Cleveland Museum of Art, Cleveland, OH

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2 14 Nov, 2022 @ 6:15pm 
Prep Instructions
You will need:
1lb Lean Ground Beef or Turkey
¾ cup hot water
2 ¼ cups Milk
1. Cook: Cook ground meat in 10-inch skillet over medium-high heat 6 to 8 minutes, breaking up and stirring. Drain; return cooked meat to skillet.
2. Stir: Stir in hot water, milk, Sauce Mix and Pasta. Heat to boiling.
3. Simmer: Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. If necessary, uncover and cook, while stirring, an additional 1 to 3 minutes to desired consistency.
OR
You will Need:
1 (12 oz) Pkg Fully Cooked Frozen Meatballs approx 24 (½-oz) Meatballs
¾ cup Hot Water
2 ¼ cup Milk
1. Heat: Add meatballs, hot water, milk, Sauce Mix and Pasta to 10-inch skillet; stir well. Heat to boiling.
2. Simmer: Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. If necessary, uncover and cook, while stirring, an additional 1 to 3 minutes to desired consistency.
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