Villagers ate simple foods like cheese, brown bread, and porridge. They had to produce what they ate themselves. Pork was the most common of meats, but usually kept for special occasions. Every part of a dead animal was used when killed. Medieval cooking was usually done over an open fire. Revolving spits were often used. An oven for pastries, breads and pies was usually built into a wall. Food was important at feast days and holidays. They were basically saints' days, weddings, and Christmas. Dishes for peasants were wooden,and for upper classes, metal was used. Dishes were often made out of animal horns, which were already hollow.