I imagine the need for bog butter probably declined, in particular due to the advent of refrigerating things.
It turns out that burying things in the fairly cool, temperature-stable, low-oxygen ground is fairly decent at preserving things. Kimchi in Korea was traditionally produced in this manner.
It turns out that burying things in the fairly cool, temperature-stable, low-oxygen ground is fairly decent at preserving things. Kimchi in Korea was traditionally produced in this manner.