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Wild boar can thrive in captivity, though piglets grow slowly and poorly without their mothers. Products derived from wild boar include meat, hide and bristles. "Apicius" devotes a whole chapter to the cooking of boar meat, providing 10 recipes involving roasting, boiling and what sauces to use. The Romans usually served boar meat with garum. Boar's head was the centrepiece of most medieval Christmas celebrations among the nobility. Although growing in popularity as a captive-bred source of food, the wild boar takes longer to mature than most domestic pigs and it is usually smaller and produces less meat. Nevertheless, wild boar meat is leaner and healthier than pork, being of higher nutritional value and having a much higher concentration of essential amino acids. Most meat-dressing organizations agree that a boar carcass should yield of meat on average. Large specimens can yield of fat, with some giants yielding or more. A boar hide can measure and can yield of bristle and of underwool.