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> decades; large stores were accumulated, like gold, by wealthy landowners.

Heavily salted??? Oh no no. One of the strongest characteristics of pre-19t=
h
century Icelandic cuisine is the almost complete lack of salt. Butter was
"soured" (I'm not sure what the proper English term is here and old sources
say that butter treated in this way could easily keep unspoiled (and it WAS
considered unspoiled, although I doubt modern people would think so) for at
least 20 years, whereas salted butter was said to keep only two years. Most
Icelanders actually preferred this to salted butter, but others usually
found it quite disgusting.