Today, eight historical pickling vats and pools are known. The necessary salt for pickling came from the local mine. Instead of using high-quality, pure rock salt, a salt mixture with clay and anhydrite was used.

Experiments have shown that this resulted in thorough salting being achieved in just ten days, making the meat long-lasting.

What is remarkable is not only the quality demand for the meat – bone finds indicate the use of parts suitable for ham and bacon – but also the apparently well-organized and highly specialized cured meat production, which went far beyond domestic needs:

It is likely that the pigs were slaughtered at a completely different location, brought to the high valley, processed there, and finally traded as ham and bacon beyond the region.