​Doe​s your research extend to dairy fats? I was just thinking of this after reading a report of yet another discovery of a cache of 'bog butter' in Ireland. Burying butter in a wooden container in a peat bog was an ancient preservation technique, and forgotten deposits turn up from time to time in Britain as well as Ireland. A re-creation of the technique carried out at the Oxford Symposium on Food and Cookery in 2012 found that the butter acquires a strong but quite pleasant taste, described as being like that of salami.

RH