And yes, there have been modern experiments in making bog butter, most notably samples presented at the 2012 Oxford Symposium on Food and Cookery. Reade headed the project and was pleased to find that his homemade bog butter did not go rancid during its three months underground. (A second stash has been allowed to age for seven years.) However, the result was something of an acquired taste, "causing disgust in some and enjoyment in others," he wrote. "The fat absorbs a considerable amount of flavor from its surroundings, gaining flavor notes which were described primarily as ‘animal,’ or ‘gamey,’ ‘moss,' ‘funky,’ ‘pungent,’ and ‘salami.’"
Greg Martin wrote:So would you try it Jocelyn? I would, but I'm scared...but in a good way :) Is a bog the ultimate food storage system from a permies perspective? Can it be easily recreated on a small scale? Hmm....off for some homework doing!
Greg Martin wrote:I wonder how much tannic acid gets into the foods? That bog guy did look a lot like leather, didn't he? Probably a fatty food like butter would be less infused, right?