During the sacrifice, the figure of the chef (mageiros) was fundamental.
The mageiros held the role of butcher and sacrificer.
Their work involved the trade of meat, killing the victim, and preparing the food.
Of these three roles, the cook was undoubtedly the most familiar: the mageiros would light the fire, set the table, knead the flat bread, season the meal with local spices and cut the meat on the sacrificial table.
Cooking should not, moreover, be confused with hunting. Wild animals could not be offered to the gods; only domestic animals were sacrificed and eaten.