We know that at Étiolles they had significant knowledge and expertise in the butchery and use of different body tissues from animals, both for food and for making everyday items.

This is also the case for the cooking of meat, offal and bone marrow. These resources were cooked, dried and smoked, either to be eaten immediately or at a later date, thereby ensuring reserves of food. Bouillons made from meat and fat were prepared using heated stones whose fragments are now scattered across the levels of the habitat, and probably in recipients made from animal skin or bark, which no longer remain.

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