At the break of dawn on the wedding day, pigs would be taken from their pens and slaughtered near the riverbank. The pigs are tied up, placed on a specially constructed structure (resembling an "X") and their throats are slit.
After the slaughtering, the pigs are hanged from a wooden bar and the pigs' skins are scorched using burning firewood. The purpose of this is to get rid of the hairs on the pigs. The men scrape away the singed hairs of the pigs using sharp parangs. Then, the pigs are gutted into pieces and cleaned by the riverside. Any residual hairs on the pigs would be removed by scorching the carved pieces on big open fires and the process of scraping away the hairs will be repeated. The meat is then cut up into smaller pieces and transferred to large pots of boiling water under a temporary shelter specifically constructed for the cooking of meat and rice.
The cooked meat is later transferred to the ruai and heaped into two longboats. The floors of the longboats are covered with banana leaves. The longboats serve as a sort of chopping board and conveyor belt: the meat is cut into bite-size pieces at one end of the boat while at the other end, other people wrap the meat into leaf packets made out of the leaf of the sip also known as "daun nyirik" or nyirik18. Vegetable such as fern is added to the steaming hot meat before it is wrapped. The women work together with the men to wrap up the meat. The packets would be then skewered and placed one atop the other using a thin bamboo stick. The pre-packed meat packets are called dapi.