Archaeological research in Germany has uncovered evidence that Neanderthals operated a large-scale site dedicated to extracting fat from animal bones approximately 125,000 years ago. This 'fat factory' demonstrates an advanced food processing technique that predates similar practices by modern humans by nearly 100,000 years. The site, located in present-day Germany near a lake, reveals that Neanderthals crushed and boiled animal bones and carcasses over a period of around 300 years to obtain fat, primarily from bone marrow. This discovery challenges previous assumptions about Neanderthal dietary sophistication and suggests they had complex culinary traditions, possibly including batch cooking. Additional research indicates that local food culture influenced butchery practices among Neanderthal groups, with distinct methods observed in different regions. Moreover, recent studies propose that maggots may have contributed to the high nitrogen levels found in Neanderthal remains, implying that larvae and decomposed meat could have been part of their diet. These findings collectively highlight the Neanderthals' advanced capabilities in food preparation and cultural practices long before similar developments in Homo sapiens.