The rest of the year, larger sardines were layered in the local salt for twelve days, then washed in seawater and put in barrels. The barrels had holes on the bottom, and on the top was a heavy wooden beam hinged to the wall on one side and weighted with a boulder on the other. The juice was squeezed through the bottom, and every few days another layer of sardines was added until after two weeks the barrel could hold no more.
