A project to use up trimmings of beeswax and other parts of a beehive frame sent to Nordic Food Lab by a Spanish beekeper. He removed it from the hive as part of a strategy in apiculture that can mitigate the impact of the Varroa mite, which some believe contributes to Colony Collapse Disorder. The butter is sweet from the honey, both bitter and sour from the fermented pollen, and has the aroma of beeswax, made unmistakeable by a month of eating food infused with it. I seasoned it with about 0.5% salt. I made two batches, of which the other I brought to London from Copenhagen and have frozen. Based on this one, and the extra ageing, I can’t imagine what the new one will taste like, but will almost certainly be trying it on some pancakes.