After the animals are slaughtered, horn cores are sawn off flush with the forehead. Figure I.2 shows a section of horn after slaughter, as it is supplied to the horner. The first operation consists in extracting the core after having destroyed the ligaments which attach it firmly to the horn.

There are two extraction techniques: one is extremely simple, slow and somewhat unhygienic but economical. It consists of allowing the ligaments to rot by storing the horn in a damp, dark place for a long period of time.

The other technique is much quicker and consists of soaking the horns in cold water for two to three days in a vertical position, with the tip pointing downwards (figure I.3) to allow the gases that form between the core and the hollow horn to escape.

Figure I.2: Cross-section of a horn

Figure I.3: Soaking of horns

After being removed from the water, the horn is boiled for one hour in a vertical position, tip downwards, as shown in figure I.4. The core may then be removed by hand. If necessary, it can be more easily detached by lightly tapping the external surface of the horn with a wooden mallet (figure I.5).

The core can be sold to producers of animal feed or fertiliser.