In front of the mill’s bazao is the eira (threshing floor), a paved open space where the mallega (threshing) was carried out, an operation by which the rye and wheat were shelled, separating the grain from the chaff.
The oldest procedure consisted of beating the ears of corn with a mallo (flail), a farming instrument made up of two sticks, one of which was longer and thinner, joined by ropes or straps. The longer stick was used to grip the tool and propel it, striking the grain rhythmically with the shorter stick to separate the grain. Afterwards it was winnowed with vanos (sieves) to clean it of “dust and chaff”. At the beginning of the 20th century, mechanical malladoras (threshing) and winnowing machines were added to this operation.
The mallega took place in August, after the cereal harvest, and was an activity that attracted large numbers of people, being a reason for families and neighbours to get together and for festive celebrations.
