Quite, although I would probably try it if I lived in Ireland, and blame the Guinness.
About 1/3 of the “bog butter” finds are actually meat of some sort (no idea what kind, no one knows), perhaps starting out as lard. These “bog butter” finds are also found in Scotland, so the animal matter in those are probably haggis that someone buried and claimed they’d finished every bite.
Funny. I understand that’s similarly the purpose of aquavit when dining in Scandinavia on delicacies that persist mostly as dares.
I wonder if there are any probiotic cultures in it that might be of any value today?