Abstract

The process of killing and butchering a sheep in a small, rural village in Tunisia, is described from the perspective of marks produced on bone. Special attention is paid to patterns of bone disposal. Aside from the method of killing and bleeding the animal, which is done according to the rules of Hallel butchering, logical rules involving principles of least effort govern the processing of the carcass. The tools available, the manpower and the culinary traditions of the area also govern many of the decisions taken by the butcher. These data provide a basis for comparison with archaeozoological collections from similar cultural contexts, including late Roman and Byzantine settings in Tunisia.