Originally posted by JohnSAJR
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You place it in one corner, roll the parcel forward, then fold the wrapper left over right, then right over left, then roll forward until it is completely wrapped.
Butchers still do this today when wrapping meat, and when the parcel is opened the wettest part of the wrapper was that corner.
The apron appeared to have been cut from the body, the bib section remained around the neck and a patch had been sliced through indicating it had to be cut as opposed to a tear.
Alternately, part of the apron could have dropped in the mutilation as he was cutting it loose, that also may have been the cause of the blood on the corner.

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