In response to Laszlo's question about typical skinning marks on pig lower
limbs- I have been looking at the butchery marks on pig bones from the Iron
Age hillfort of Danebury and puzzling over what constitutes a skinning mark
and how to distinguish it from disarticulation/ filleting marks for example.
At Danebury the marks on metapodials appear to have resulted from
disarticulation and are found on the underneath of the distal epiphysis, in
the place where the phalange would have articulated. Marks on the carpals
and tarsals are found more often in numerous, parallel clusters of deep
cuts, which I interpreted as disarticulation by repeated cutting through
ligaments/tendons.
On the phalanges light, transverse cuts across are found on both the central
shaft and nearer the epiphyses. The former at least are more what I would
have regarded as skinning marks (though could also have derived from meat
filleting off the bone), but I have seen comparable cuts to the latter
resulting from disarticulation of the trotters from the leg.
Light transverse cuts across the distal parts of the tibia and fibula seem
to be of the right morphology, but I would have said this was too high up/
too well fleshed to have been cut by skinning marks (on modern pigs at
least..?).
There are no cuts on the skull which I would consider evidence of skinning-
but the pig skull is quite well covered by muscle so would probably not be
affected by cuts through the skin.
There seems to be some doubt over whether skinning is ever demonstrable
purely from butchery marks on bone, for reasons of flesh coverage/
misinterpretation of flesh removal or disarticulation etc. I would be
grateful for people's thoughts on this, especially if anyone has witnessed
skinning leaving marks on the bone, and where. I've asked butchers but they
have no professional interest in skinning and are often vague about exact
positions.
Steph
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Stephanie Knight
School of Archaeological Studies
University of Leicester
LE1 7RH
0116 2522603
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