Myoko : the division of pig's meat

For those who take an active part in Myoko and who can afford it, the sacrifice of a pig is a major event of the festivities. Not only because of the economical value of the animal, but also because the distribution of the meat - which is mostly given away and not comsumed by the performer, reinforces essential bonds of mutual assistance created by consanguinity, marriage or the establishment of ceremonial friendship. This intricate system of reciprocity manifested by the rules regulating the sharing of meat from slaughtered big animals (pigs, mithuns and cows) appears to be unique to the Apatanis.

In this post, I will describe first how the meat from the pig sacrificed for Myoko is divided. The way every portion is subsequently distributed among relatives and ceremonial friends will be explained later. I'm thankful to Arunachal Diary team for having provided some of the pictures displayed below, and also for having helped me to draw the sketch of the pig.

Meat cutting process mainly consists of extracting specific portions known as so, lyila, arna, aso, arbi, gimbyo, lyiho which, along with the main internal organs, will constitute the basic elements of the distribution.

Here are the main steps, in chronological order :












2. A central strip is cut off from the belly skin. This part is called arna.

1. After internal organs have been removed,
the pig is roasted and cleared from its body hair
by scratching of the skin with a blade, then washed.
Legs (lyila) are cut off first, then the head from
which the portion (so) including the lower jaw
and tongue is extracted.

4. The rectangular piece of bacon which

is obtained is divided lengthwise into

2 equal parts.

3. The remaining skin and fat is separated
from the thoracic cage and backbone

6. The backone is then cut into 2 parts. The splitting point is located just between the 2 lowest ribs.



5. Each part is further dived into 2 parts
lengthwise. Four pieces of bacon are
thus obtained, called aso.

The back part including the lowest rib is called arbi.

7. A transversal oblique cut is made in the other portion,
in order to extract the front part of the thoracic cage,
plus a strip of skin and fat that remains attached to it.
This particular portion is called gimbyo.

Kidneys and surrounding fat

makes up a portion known as lyiho

Gimbyo after removal

The upper part of the hind-leg will be the only portion eventually retained by the performer...

Once the meat has been cut, the various parts can be first left to dry in the sun on the verandah, suspended on the outer walls of the house. Later they are stored in the cellar (reke), where they start being smoked, waiting to be taken away by relatives who will come to the performer's home and claim their due share.

PB

Myoko festival
pig sacrifice

Myoko side events : agyang paniin

Being present this year at Ziro for Myoko festival (and thanks to the warm hospitality which was provided to me everywhere) I had the opportunity to attend some of the many rituals taking place during this almost one month celebration. One of them is AGYAN PANIIN, normally performed on the 7th day after the opening ceremony (sama piniin). Although the significance of this ritual still remains largely unknown to me, at least I could take a few snaps showing the way the altar -called pamun agyan- is erected.

In every household of one given clan (halu), male members first collect straight branches of a particular chestnut tree called kiira (Castanopsis sp.) from their respective bamboo groves (bije) or community forest, and hoist them in one row on an appropriate bamboo structure.

The site where the altar is being erected. In the particular event which I observed it was located just besides the clan platform (lapan), and was overshadowed by a blackberry bush, i.e. the silkworm tree (Morus alba).

Kiira branches collected by male members of the clan are first gathered on the spot.
One branch is brought for each male member of the household.

A tamin tree (Mahonia nepalensis) was also replanted on the site as part of the ceremony.

Building the bamboo structure

Tiying the 3 bamboo poles firmly into the ground by means of wooden mallets

Completing the main structure by attaching 3 horizontal bamboo poles (arpii)

Inserting kiira branches after having partially removed the bark

Consolidating the structure with bamboo sticks displayed in X shape

Fixing a small basket-shaped bamboo item at the back of the altar which will play a prominent role later during the ritual. Liikhan could be the name of this item, although I am not quite sure of this.

pamun agyan ready for celebration

PB

Myoko festival
bamboo altar