Peat diggers in Ireland and elsewhere have occasionally unearthed objects, usually made of wood, that contained some kind of greasy, fatty material with a “distinctive, pungent and slightly offensive smell”. Butter. Centuries-old butter.
Who buried it, and why, remain mysteries that motivated Ben Reade, an experimental chef at the Nordic Food Lab in Copenhagen, to make some himself. He brought some of his modern-day bog butter, still nestled in moss and wrapped in its birch-bark barrel, to share with the Oxford Symposium on Food and Cookery last year (2012).
Huffduffed from http://www.eatthispodcast.com/bog-butter/
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