| Pig remains were most
common (28) but represented very low-yield meats especially foot
extremities (pigsfeet cuts) and skull fragments (headmeats). Typically,
these cuts were easily pickled and served individually or used in
communal potted dishes such as stews and soups or as seasonings
with other foods. As expected, foot extremities exhibited few butcher
marks as they are often processed in one piece. Hacked and shattered
fragments were more common with the cranial refuse suggesting more
extensive processing during the removal of headmeats. Like cattle,
pigs were butchered young, bone fusion /tooth eruption data indicated
that most individuals were less than 10-12 months old at death. |
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