How Shofar Is Made
Historically, most shofars were made from ram’s horns but recently manufacturers have begun using kudu horn because of its durability. Ram horns are mentioned in the Torah as being what was used at Mount Sinai to sound out the blessings for Rosh Hashanah and having this ancient tradition reminds us about how our forefather Yitzchok was bound. But, many other horns could also be used as shofars – even if they come from cows or animals not accepted under Jewish law – so long as it does not come from a non-kosher animal such as pigs. An animal’s horn is made of soft bone covered by an outer layer of keratin. To make it kosher for the mitzvah, the inner tissue needs to be removed, which is done by drying it out. After a year or so, when you take apart the horn and scrape away at its insides, the core will come out without much hassle; however if you tried to drill through it before taking it down from its shell – then you wouldn’t have a kosher shofar! The process starts with boiling the shofar in order to sterilize any bacteria still clinging on for life – after which it’s left alone to dry. Once dried out fully though, you’ll need to carefully saw off the very top of its keratin. And finally once that part has been cut away – a hole needs to be drilled into what remains just below where all those spikes are clustered together as this will serve as its mouthpiec