Early in the dawn of morning the alter was decorated with garlands of flowers and leaves. The white robed priests and their acolytes all wore wreaths. The victim was also wreathed and adorned with bunches of woolen ribbons. The victim and those offering the sacrifice were sprinkled with lustral water from the (chernips). The fire would then be lit on the alter. Barley grains and hair clipped from the vicims head were thrown upon the fire. A prayer was said, then the priest pulled the victim's head back and slit the throat with one stroke of the knife. The blood had to spatter the alter. Usually only a small part of the animal was burnt in honor of the god. Just a slice from the thighs, and a little fat. The smoke (knisa), according to Homer the Olympians loved to savor.

The good question I would ask is why? The gods could have all the necter ambrosia the could want. Why would they favor so much the smell of burning flesh? The meat was quartered and shared among the priests and the faithfull. They might eat it on the spot, or take it away with them. It is nice to think of them enjoying a tasty pork roast flavored with garlic and lemon juice, but no. The sacrificial meat was boiled then consumed.

Often a soothsayer was involved with the ceremony.His job was to examine the still warm entrails. From all of this the will of the gods was deduced. The meal was the usual climax to the spectacle.

"Waste not_want not"

Greeks seldom ate meat unless they resided in the countryside where it was more available. The price of a suckling pig was 3 drachma.