Food Remains such as animal bones and shell provide clues as to the general diet of the enslaved population. Preliminary analyses suggest a preference for beef and pork, and a higher proportion of skull fragments and lower limbs may indicate that the enslaved individuals were eating less desirable cuts.
Bones can also tell archeologists something about food preparation. Many of the long bones recovered from the slave village site were sawn or cracked open, most likely to extract marrow or use them for soups or stews.
See below for some examples of the food remains found at the L'Hermitage Slave Village in 2010: