[1] The practice involves the blood sacrifice of a sheep (душни брав, dušni brav) to the soul of the deceased.
The animal is slaughtered in the deceased's backyard or property, usually half-year after the funeral ("daća") or year anniversary (годишњица, "godišnjica").
[2] The place of burial of sheeps remains (guts, skin and bones) is usually marked by planting a tree on top of it, so that it wouldn't be stepped on.
The meat is then removed from the bones and chopped with fingers and the white cloth is placed upon it again and it is served with koliva and special pogača at the daća (half-year feast).
The bones are buried together with skin and guts, while the water in which the meat was cooked is used for preparing a cabbage soup that is served after the service.