Sample characteristics and preparation

Replicas of historical clay vessels were created, and research in the fields of experimental archaeology and the experimental archaeoanthropology of food, focusing on the preparation and use of dairy products, was conducted by Mrs. Anna Rumińska. The dairy products were made from the unpasteurized and unfrozen raw milk of free-range Silesian Red and White cattle, which were fed a silage-free diet of hay. The vessels used for the dairy products were replicas of those believed to have been made in a typical Neolithic and Hallstatt period household or settlement. These vessels were crafted from clay with a coarse-grained temper and were characterized by their thick walls, unadorned and unsmoothed surfaces.