Horns have two sections – the core and the outer horn. The thickness of the horn section that’s left when the core is removed varies from animal to animal, and is one of variables that makes each horn unique. To remove the core, most horn-makers boil the horn until it is soft. The inside is made of marrow, and its removal is often messy and difficult. Another method is to leave it in a warm, dry spot until the core separates from the horn naturally. Either way the core must be removed before being processed further.
Once the horns are separated, they are cleaned and polished to specification. Some of our horns demand a high polish and smooth look, while others are less refined and have a more natural look. It is purely a matter of taste how much to polish.
For our Game of Thrones style tankards, the horns are then heated again and then the lower part of the horn (closest to the tip) is partially removed to form a “tail”. This part is then folded down, and when cooled, will create the handle.
After polishing and forming, the horns are then sealed and finished, and (optionally) engraved before being used.
Read more about How Drinking Horns are made