TEXT: IntroductIon
  While the mightiest heroes need to consume food and drink to survive, in most cam-
  paigns it will be of importance only when it is in short supply—that is, when starvation 
  looms in some inhospitable wilderness. For those whose campaigns focus more on life 
  than adventuring, or for those who want a little more detail than the brief section in the 
  Hellfrost Player’s Guide, this free supplement takes a look at food and drink.
  IngredIents
  The inhabitants of the northern continent enjoy a variety of foodstuffs. 
  Most fresh meat available during the year comes from rabbits, hares, deer, reindeer, 
  horses, wild boars, aurochs, game birds, and other hunted creatures, though what is avail-
  able depends on the local fauna and the season. Typically, animals are hunted only as fall 
  approaches, when the prey has had time to fatten itself during the long summer months. 
  As winter draw closer, one or two animals from the family’s herd (cows, sheep, pigs, or 
  goats) may be killed and butchered in preparation for the long winter. Even in cities, 
  families keep a few chickens, ducks, and geese, both for their meat and their eggs.
  Many varieties of freshwater and saltwater fish are eaten, while along the coast whales, 
  seals, oysters, muscles, clams, crabs, lobsters, and the like all form part of the diet. Whale 
  and seal blubber, packed full of calories, is also enjoyed as a snack.
  Dairy produce includes butter and cheese, while eggs can be collected from domesti-
  cated fowl or taken from the nests of wild birds. A valuable source of protein, in coastal 
  communities hunters take great risk scaling the cliffs to retrieve a handful of eggs.
  Cultivated vegetables include potatoes, carrots, turnips/swedes, cabbages, sprouts (also 
  known as fey cabbages for their size), parsnips, beetroot, onions, celery, peas, and beans 
  of differing varieties. Seaweed is popular in coastal cuisine. Wheat and rye are grown 
  for bread, oats for animal fodder and porridge, and barley for brewing beer and adding 
  to stews. Culinary herbs include wild garlic, parsley, sage, thyme, and rosemary, though 
  these are cultivated only for medicinal purposes. Common cultivated fruits include apples, 
  pears, plums, and sloes. Various varieties of wild nuts, fruits, and berries are harvested as 
  the season permits.
  More exotic foodstuffs are available, if one has access to plentiful coins. Lemons, orang-
  es, aubergines, asparagus, courgettes, tomatoes, cucumbers, and other such vegetables are 
  shipped north from Al-Shirkuh, along with very expensive cinnamon, nutmeg, ginger, and 
  saffron. Fresh produce from the distant land of heat is a true luxury, and most reach the 
  free
  PAUL “WIGGY” WADE-WILLIAMS
  • S U P P L E M E N T •
  Author & Layout: Paul Wade-Williams
  Food & drInk
  www.tripleacegames.com
  Permission is granted to print this ebook. No site licence is given.
  ThiS gAME rEFErENCES ThE SAVAgE WorLDS gAME SySTEM, AVAiLAbLE FroM PiNNACLE ENTErTAiNMENT grouP AT WWW.PEgiNC.CoM.   
  SAVAgE WorLDS & ALL ASSoCiATED LogoS & TrADEMArkS ArE CoPyrighTS oF PiNNACLE ENTErTAiNMENT grouP. uSED WiTh PErMiSSioN.  
  PiNNACLE MAkES No rEPrESENTATioN or WArrANTy AS To ThE quALiTy, ViAbiLiTy, or SuiTAbiLiTy For PurPoSE oF ThiS ProDuCT.
  © 2010 Triple Ace Games. Hellfrost Rassilon Guides and all related marks and logos are trademarks of  Triple Ace Games. Savage Worlds and all related marks and 
  logos are trademarks of Pinnacle Entertainment Group. All rights reserved. Used with permission.  © 2010. All Rights Reserved.
  
  markets of the well-to-do in preserved form. Sugar is also 
  imported from the southern land, though its prohibitive 
  cost means it is a luxury even for the wealthy. Most folk 
  use honey (also expensive) or fruit to sweeten meals.
  rys is imported from the Jade Empire at great expense. 
  it is most often found in the diets of rich ostmarkers, 
  though it is slowly spreading eastward.
  bread, a staple, is flatter than modern loaves, the 
  process using only natural yeast found in grain. bread is 
  often hard and coarse, requiring it to be torn or cut into 
  small chunks dipped into liquid (such as beer, soup, or 
  water) before being consumed.
  be a man a peasant or a king, milk is commonly con-
  sumed at breakfast. Whether it is that of a cow, sheep, 
  or goat (or horse in eastern Veermark) depends heavily 
  on the local herds. beer is drunk by children and adults, 
  serfs and lords, and in great quantities. While one might 
  envision nations of drunkards, small beer is consumed 
  during the day. often served unfiltered, making it more 
  like a thin porridge, it has a low alcohol content (around 
  2% AbV), meaning it can be drunk in large quantities, 
  especially by those performing extensive manual labor. 
  Stronger beers range from a measly (by local standards) 
  5% up to a more potent 9%.
  Wine is common is Aspiria, the only major wine-
  producing region left (though Nordmark is making 
  something of a resurgence of its wine industry thanks to 
  ice wine). Thanks to trade, it is also not uncommon in 
  the markets of other lands, though its cost prohibits the 
  masses from enjoying it. Alcohol content varies from a 
  measly 10% up to around 14%.
  Mead (8% to 18%), which is fermented from honey, is 
  the drink of the rich and powerful, and is rare except in 
  a few realms—most consumption occurs in and around 
  Midmark, though it is found further afield (such as Shat-
  tered Moor).
  cookIng Methods
  While most plants can be eaten raw, food usually tastes 
  much better when cooked. With regard meat, cooking 
  helps faster digestion (and thus release of energy), and 
  reduces the risk of parasitic infections.
  Whether in the home or out exploring, by far the 
  most cooking method is boiling over a fire or using the 
  hot embers to roast meals wrapped in leaves or clay. A 
  cauldron is among the most essential culinary appliance, 
  and no traveler worth his salt would head off into the 
  wilderness without a small cauldron hanging from his 
  pack.
  Large animals, such as pigs and deer, if to be cooked 
  all at once, are spit roasted. Truly large animals, such 
  as cows, are simply too large to cook whole without an 
  army of slaves, and are thus butchered into various joints 
  and cuts first. out in the wild, few adventurers have the 
  time to spit roast large beasts, and butchery and preser-
  vation of unused flesh is recommended. Small prey, such 
  as rabbits, are ideal for campfire spit roasting.
  Frying and griddling are not unknown cooking 
  methods, though they are far from common. The main 
  source of fat for frying comes from animals, rather than 
  butter, as it keeps much longer. This is especially true in 
  cities, where butter must be purchased. in steads and 
  very small villages, butter is produced locally from the 
  landowner’s herd of sheep or goats. Cow milk is typically 
  used for drinking.
  PreservIng Food
  Surviving in rassilon is a constant struggle. Food that 
  isn’t to be consumed relatively quickly must be preserved 
  to prevent spoiling. Dairy products, such as cheese and 
  butter, keep for some time, and while both products 
  may grow mold, these are usually harmless. Few citizens 
  would waste precious food by bothering to scrape off a 
  layer of mold, though as with any food, there comes a 
  stage when the mold not only looks very unappetizing, 
  but may also cause poisoning. Cheese is often infested 
  with cheese mites, but these too are consumed without 
  second thought.
  root vegetables are hardy crops. kept in cool, dark 
  conditions, they remain edible throughout the long, 
  harsh winters. by the arrival of spring they are usually 
  withered, but they remain edible and nutritious.
  Vegetables can also be pickled. in rassilon, pickling 
  involves soaking the vegetables in brine (vinegar not 
  existing this far north), along with whatever herbs and 
  spices are available. The resultant product is then kept 
  in sealed jars, opened only when the vegetables have 
  fermented to the maker’s taste.
  Meat, whether white, red, or fish, can be preserved by 
  smoking, salting, pickling, or freezing. Many city dwell-
  ers eat fresh meat only rarely, and even then the choice is 
  extremely limited (usually lamb, mutton, and fish).
  Smoking requires the burning of wood. Alder, oak, 
  and beech are preferred, but almost any hardwood can 
  be used. The Finnar produce pine smoked reindeer, 
  which smells much like modern kitchen pine deodor-
  ants and has a harsh, sooty taste.
  hot smoking both cooks and dries the flesh, making 
  it the best form of long-term, smoke-fuelled preserva-
  tion, as well as a means of adding a little extra flavor. 
  Temperatures within a hot smoke house must be kept 
  between 165° and 185° F (74° to 85° C). Any lower and 
  the food will not cook, while any higher risks shrinking 
  the product (reducing its culinary yield) or causing it to 
  split open. Cold smoking works at much lower tempera-
  tures (around 100° F (38° C)). While it adds much flavor, 
  it does not actually cook the food, and thus is used only 
  for very short term preservation. Cold smoking can also 
  be used to help flavor cheese and vegetables.
  Salting food involves covering it completely in salt. 
  This not only draws out the moisture, but kills off many 
  bugs. Most commonly used for pork and fish, salting is 
  an expensive way of preserving meat unless one happens 
  to live near a source of free salt.
  Pickling uses the same process as for vegetables, and 
  it most commonly used to preserve fish. (The author has 
  heLLFrost suPPLeMent
  
  
  tried pickled herring from Norway, and it is not a food he 
  would recommend, even if you’re starving to death.)
  The quickest way to preserve meat within a commu-
  nity is to freeze dry it. involving little more than bury-
  ing the food in snow until it freezes, it is a time-saving 
  method. however, the food must be kept frozen (which 
  means storing it outdoors), valuable nutrients are lost, 
  and it must be defrosted before it can be eaten.
  Fish is can be dried using the plentiful cold air and 
  wind. The resultant product is known as stockfish. gut-
  ted and scaled while fresh (usually the same day it is 
  caught), the fish is hung on a triangular wooden frame 
  for an entire month, either whole or halved. The process 
  takes place during late spring and early fall in the hearth-
  lands, and in summer in the Low Winterlands. Since frost 
  ruins the process (resulting in frozen fish), it is rarely 
  ever used in the high Winterlands.
  Adventurers’ packs are typically filled with small jars 
  of pickled vegetables, pots of animal fat, slabs of hard 
  cheese, hot smoked meats, and stockfish, ingredients 
  that will last for many months, if not years.
  MeaLs
  Most citizens in rassilon enjoy three meals a day, al-
  though quantities of food available vary immensely by 
  community size as much as social class. 
  hearthLands
  breakfast is typically a thick barley or oat porridge, 
  cooked overnight over the embers of the hearth or camp-
  fire. The rich might add honey for sweetness or salt to 
  enhance the natural flavors. both additives are largely 
  unavailable to the common man, though this is where the 
  location of one’s community plays a part—salt is quite 
  common in coastal communities, for instance. other ad-
  ditions to the hearty stodge include fresh fruits in sum-
  mer and early fall, preserved fruits over the winter, and 
  maybe a few scraps of meat from the previous night. The 
  division of meals into savory and sweet courses does not 
  exist, and any or all of these additives may be found in 
  the same bowl. bread, cheese, and milk are also staples 
  at breakfast.
  The midday meal, known as lunch, is usually a simple 
  affair. hot meals take time to prepare and cook, and few 
  can afford to take time from work. Citizens make do with 
  meager strips of preserved meat, maybe some fresh fruit, 
  more cheese, and more bread. Lunch is rarely ever a hot 
  meal, even in winter, though a bowl of watery vegetable 
  soup might be available. Milk and small beer are most 
  commonly drunk, though in lands like Aspiria wine is 
  the national drink.
  The main meal of the day is the evening meal—dinner. 
  Whereas lunch is a more personal affair, dinner is a social 
  occasion, a time to catch up with friends and family, or to 
  entertain guests. Dinner is a noisy affair, with a constant 
  chatter of gossip and news among the poor, and skalds 
  drowning out the conversations of the rich. Even in the 
  poorest homes, dinner can drag on for several hours, as 
  the small talk continues into the night while the meal is 
  digested.
  Most families get by on slow cooked stew. Vegetables 
  form the bulk of the meal, and finding more than a single 
  chunk of meat or fish in your bowl is a fortuitous event 
  (and often a cause of arguments). When times are good, 
  a separate beast may be roasted as added protein. These 
  stews are usually the “ever-lasting” variety. Around half 
  the cauldron is eaten at any given dinner. New vegeta-
  bles, meat, herbs, and water are then added to top up 
  the pot ready for the next day.
  Cheese and bread are also staples of the evening 
  meal. Eggs may be available (either boiled or raw), as 
  may a bowl of nuts, berries, and/or fruit. Stronger drink 
  is served, though the very young or elderly are limited to 
  milk or small beer.
  Feasts are special dinners, laid on for certain holy 
  days, to show one’s wealth, and to entertain guests. While 
  stew is always available, there is always extra meat served, 
  even if the family has to slaughter a prized beast.
  Low wInterLands
  Life in the Low Winterlands is harder than that of the 
  hearthlands, yet there remains a noticeable growing sea-
  son. Even using raised beds covered in a thick layer of 
  compost, crops yields are smaller, and the produce often 
  stunted due to early harvesting. As such, meat is a more 
  important part of the diet, and few families do not own 
  a small flock of sheep or goats (cows are expensive and 
  need a lot of grazing land). Chickens are more common, 
  as they are easy to feed and care for. beyond that, meals 
  are much the same as down south.
  hIgh wInterLands
  With the ground frozen hard for almost the entire year, 
  the high Winterlands is the land of high fat diets. While 
  preserved meat from domesticated livestock is available 
  from market towns in the Low Winterlands, much of the 
  natives diet comprises birds, hares, and fish, along with 
  root vegetables traded for skins and furs in summer. 
  Seals and whales are hunted along the eastern coast, 
  while the tough, resourceful natives of the glittersands 
  make a long trek west to hunt penguins each year. 
  Domesticated reindeer are rarely eaten, as they are 
  the families’ source of wealth. Polar bear liver is a great 
  luxury, though it is consumed only in very small quanti-
  ties—it is so rich in vitamin A that as little as 1 ounce (30 
  grams) can kill an adult human.
  A few species of nuts and berries grow in the very 
  short summer, and they are highly prized. Although 
  perfectly edible in their own right, the Finnar view them 
  as medicinal, for they help stave off the disease known 
  as “old man’s curse”—known in our world as scurvy. 
  While a Finnar may call you friend is you gift him a metal 
  weapon, he will probably let you marry his only daughter 
  is you give him a pot of preserved fruit.
  Food and drInk
  
  
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