Neanderthals

Food

Neanderthals possibly employed a wide range of food preparation techniques. At Cueva del Sidrón, Spain, Neanderthals may have been roasting and smoking meat, and used certain plants—such as yarrow and camomile—for flavouring, although these plants may have instead been used for their medicinal properties. At Gorham's Cave, Gibraltar, Neanderthals may have been roasting pinecones to access pine nuts, and at Gruta da Figueira Brava, brown crabs to soften the shell before cracking them open. At Grotte du Lazaret, France, a total of twenty-three red deer, six ibexes, three aurochs, and one roe deer appear to have been hunted in a single autumn hunting season, when strong male and female deer herds would group together for rut. It is possible these Neanderthals were curing and storing all this meat before winter set in. Neanderthals at Neumark-Nord may have been rendering fat from animal bones to offset protein toxicity. Likewise, calcium measurements suggest that Neanderthals at Grotte du Bison frequently consumed bone.