A joint study conducted by the Universitat Autònoma de Barcelona, the University of Zaragoza, and the University of Strasbourg on the Chaves and Puyascada caves in Huesca, Spain, has provided the first direct evidence of the consumption and processing of dairy products in the Pyrenees during the Neolithic period approximately 7,500 years ago. The findings challenge the belief that these products were only introduced to the region much later. The research analyzed prehistoric vessels from the sites, shedding light on the food patterns and subsistence practices of ancient societies.
The study, published in the journal Archaeological and Anthropological Sciences, utilized a combination of techniques to identify organic residues in ceramic vessels, isotopic characterization of fatty acids to determine animal origin, morphology and functionality of ceramics, and archaeozoological studies. The analysis of organic residues preserved in the vessels showed evidence of dairy product consumption and processing in the Central Pyrenees during the early Neolithic period. These findings suggest that dairy farming was already established in these mountainous regions at that time, contrary to previous assumptions.
Lead author Nàdia Tarifa from the University of Strasbourg points out that the discovery challenges previous notions that social dynamics in mountainous regions were slower or less evolved than in coastal regions. The study provides solid evidence supporting previous faunistic studies that had indicated dairy farming in mountainous regions at the early stages of the Neolithic period. The results also revealed the processing and storage of pig-derived products in ceramic vessels at the sites, indicating the importance of this species in early mountain farming economies.
In addition to dairy and pig-related products, the research identified residues from processed vegetables and pine resin used for waterproofing the vessels’ interiors. The study suggests that in the early Neolithic period in the Pyrenean area, there was a mixed economy based on integrated agriculture and livestock farming. Sheep herds were identified as the main source of meat and milk, highlighting the interconnectedness of agriculture and animal husbandry.
The researchers observed variations between the sites in terms of the exploitation of meat from ruminants and pigs, with a predominance of one over the other at each site. These differences may be related to the characteristics of the settlements and their surroundings, as well as the methods of meat processing. The findings provide insights into consumption habits and resource utilization in the early Neolithic period in the Pyrenees, offering new avenues for research into the social and economic dynamics of ancient societies, especially in mountainous regions.
Overall, the study demonstrates the importance of analyzing prehistoric vessels in understanding past societies’ food patterns and subsistence practices. The discovery of dairy product consumption and processing in the Pyrenees 7,500 years ago challenges previous assumptions about the region’s culinary history. The evidence of pig-derived product processing and the presence of residues from vegetables and pine resin further enrich our understanding of early Neolithic economies in mountainous areas. These findings contribute to ongoing research on ancient societies and open up new avenues for studying social and economic dynamics in mountainous regions.