Bog butter

"Bog butter" refers to an ancient waxy substance found buried in peat bogs, particularly in Great Britain and in Ireland. Likely an old method of making and preserving butter, some tested lumps of bog butter were made of dairy products while others were meat-based.

Bog butter is found buried inside some sort of wooden container, such as buckets, kegs, barrels, dishes and butter churns. It is of animal origin, and is also known as butyrellite. Until 2003 scientists and archaeologists were not quite sure of the origin of bog butter. Scientists working at the University of Bristol discovered that some samples of the "butter" were of adipose/tallow origin while others were of dairy origin.

In Scotland, the practice of burying bog butter dates back to at least the 2nd or 3rd century. Until recently, Ireland's oldest recorded find of bog butter was a carved hanging bowl dating back to the 6th or 7th century AD. On 28 April 2011, there were press reports of a find of approximately 50 kilograms (110 lb) of bog butter in Tullamore, County Offaly, thought to date back about five millennia. Found in a carved wooden vessel 0.3 metres (0.98 ft) in diameter and 0.6 metres (2.0 ft) in height, it was buried at a depth of 2.3 metres (7.5 ft), and still bore a faint smell of dairy.

Bog butter was produced by interring butter or other fats within a peat bog after encasement within a wooden container, although augmentation of the latter with a deerskin bladder or layers of plant fibres was not unusual. The containers tend to be well-sealed with a convex surface, perhaps to prevent water from pooling and stagnating in direct contact with the packaging and/or contents.

The original motivations behind the creation of bog butter are unclear. One widespread theory is that food products were buried in bogs to hinder spoilage. Peat bogs, being low temperature, low oxygen, highly acidic environments, have excellent preservative properties. Experiments conducted by researcher Daniel C. Fisher demonstrated that pathogen and bacterial counts of meat buried in peat bogs for up to two years were comparable to levels found in control samples stored in a modern freezer, suggesting that this could be an effective preservation method.

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