Reindeer bulls are slaughtered before they come into rut and hung up in the wind and frost until they have been skinned. The meat, dried by sun and smoke as well as slightly salted, is put in sledges to be taken to storage huts ready for spring, for it is around St Matthew’s Day in spring that the reindeer suffer from “korm”-disease and are not suitable for slaughter. In the early part of the year the Lapps slaughter according to their needs but during the “korm” period they live on this stored meat until they can start milking.