They then placed the intestines, lungs, and stomach into a large waiting ceramic bowl, to be washed, cleaned, and preserved later by the women trained in this. When the small pigs were completely dressed and cleaned, the men brought them into the village proper to hang the eviscerated carcasses from a tripod built between two of the buildings for that purpose. The placement between the stone structures was important because the narrow corridor pointed to the dominant wind, and the steady breeze that was funneled through that opening enhanced the drying process for the hanging meat.
It would take a few days for the piglet carcasses to fully dry, and then they would be taken down from the tripod, dismembered into usable portions, and preparing for salting. The men would use a large ceramic
