This is not Mediterranean, but I think quite intriguing.

There is a mysterious recipe in Robert May's _The Accomplisht Cook_ (1685 edition):

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To diſtill a Pig good against a Conſumption

Take a pig, flay it and caſt away the guts; then take the liver, lungs, and all the entrails, and wipe all with a clean cloth; then put it into a Still with a pound of dates, the ſtones taken out, and ſliced into thin ſlices, a pound of ſugar, and an ounce of large mace. If the party be hot in the ſtomach, then take theſe cool herbs, as violet leaves, ſtrawberry leaves, and half a handful of bugloſs, ſtill them with a ſoft fire as you do roſes, and let the party take of it every morning and evening in any drink or broth he pleaſes. You may ſometimes add raiſins and cloves.

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Presumably the result was a kind of meat extract similar to the later beef-based Liebig or Bovril. But how was it done, and what kind of vessel was this 'Still'? It seems that only the 'entrails' were used, and the more valuable bits of the pig were reserved for more usual purposes.

RH