Terracotta baking was carried out in sardinia in vertical ovens or furnaces fed with Mediterranean shrubs, including cistus, asphodel, myrtle and mastic tree.
 
Baking was a one-step very fast procedure, between five and eight hours, and was carried out following the usual heating steps, callentai, on a low heat to eliminate further moisture from the artefacts, followed by the raising of the temperature up to 900°C, affumai; during this stage clay becomes ceramic, reaching the last stage of production with the highest temperature during white heat, coi, and firing blows, cardas, which required a rapid and continuous power.