Rock butter
Rock butter is made from animal fats and rock salt, a traditional food among cultures of the Dun Trisan mountains in Munatan. It is very high in calories, a necessity for people living at high altitude, with the rock salt acting as a preservative as well as providing many essential minerals.
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It is prepared by mixing animal butter with blood salt, a variety of salt mined in Li-Vam-Aur rich in iron and other nutrient minerals. Chopped dried animal fat, and sometimes meat, are also mixed in. The mixture is formed into a block and left to dry (or freeze-dry) for up to a month, after which it is wrapped for storage. Rock butter is sometimes smoked.
In Li-Vam-Aur and La-Err-Rum it is a staple food for travellers and for the winter months. It can be eaten raw, or added to enrich hot soups and stews. It is also added to hot stimulant teas, such as terére, where it is beaten into the mixture with a whisk of fine twigs.