Pinecone Boars were common beasts across the vast region from the Agate Stone Plains to the Golden Plains. Unlike the more common Mud-Armor Boars and Giant-Tusk Boars, they were smaller and far less aggressive. They normally fed only on tender grass, mushrooms, pinecone berries, and other plants and fungi, occasionally using their tusks to pry open stones and devour the high-protein worms beneath.
Although they occupied an extremely low ecological niche, they were not easy prey. That was all because of the strange, pinecone-like layers of armor covering their bodies.
These raised carapaces were incredibly hard, with remarkably sharp edges—natural armor of thorns.
The Pinecone Boar's specialized dense-fiber armor was lightweight, waterproof, and easy to process. Hunters in the Southern Province, and even the Western Province, loved using Pinecone Boar scales to make rain capes or simple armor.
Yet the meat protected beneath all that heavy armor was exceptionally delicious. It lacked the strong earthy reek of Mud-Armor Boar meat and the heavy ammonia stench of Giant-Tusk Boar meat.
Unlike its kin, Pinecone Boar meat was quite tasty. Its texture was tough, and those without strong enough teeth described it as "chewing rubber." But if one savored it carefully, one could taste a faint fragrance almost like pinecones, which made it especially popular among hunters and certain unusual diners.
Ian was one such diner. With his teeth, he naturally did not care how hard or tough Pinecone Boar meat was. At most, it just had a bit of chew to it.
It did not take long to prepare the boar. Before long, the roasted rabbit was taken down and replaced with great chunks of pork leg and pork chops.
"Knight, this rabbit tastes quite good, but I think it needs another brushing of sugar water and honey. That way, the