Itinerary A

[1]Banqueting with the gods

The sacrificial victims were chosen from cattle, pigs, sheep or smaller animals such as dogs or cockerels.
In Akragas, the most common victims were goats and sheep, whose meat, once the animal was killed, was cut and divided into two portions.
The fatty thigh bones made up the sacrificial portion intended for the deities; the remaining parts, on the other hand, were cooked and distributed between the worshippers, who then ate all together.