A Danish honeycomb and in the second picture, pollen fermented by the bees that lived inside it. Very hard to procure (given to the Nordic Food Lab by a beekeeper) and without much known about it, it is one of the most delicious things I have ever eaten. It has a complex taste which, as you eat it, transforms from sweetness to bitterness to the sour tang of lactic fermentation, and it’s texture is somehow sticky, moist, powdery and dry all at the same time, with a pleasant resistance. Totally compelling

'Bog Butter', made by Ben Reade of the Nordic Food Lab ( @NordicFoodLab ) and Patrik Johansson ( @Butterviking ). The butter is matured in birch bark in a hole in the ground for periods between months and years, and it acquires a mossy, earthy aroma and a rich  umami taste laced with traces of vegetal putrefaction. I tried the ‘young’ butter, at 3 months old. 
 At  Nordic Food Lab  during MAD Symposium 2012, Copenhagen

'Bog Butter', made by Ben Reade of the Nordic Food Lab (@NordicFoodLab) and Patrik Johansson (@Butterviking). The butter is matured in birch bark in a hole in the ground for periods between months and years, and it acquires a mossy, earthy aroma and a rich  umami taste laced with traces of vegetal putrefaction. I tried the ‘young’ butter, at 3 months old.

At Nordic Food Lab during MAD Symposium 2012, Copenhagen