There are almost five thousand muscles in an eopie’s snout, compared to just six hundred in a human body. This allows the snout to perform remarkably dextrous motions, although not on the same level as some pachiderms. On an adult eopie, the snout is an appendage approximately thirty five centimetres long containing the creature’s olfactory organs as well as serving as its mouth. As a trophy, the snot can serve a number of purposes, depending on the culture of the hunter. In some cultures, the snout is viewed as a delicacy, and stewed, smoked or roasted depending on the cultural preference. One notable dish using eopie snout has a freshly harvested and cleaned snout stuffed with a mix of crushed nuts, mashed tubers, milk, chopped peppers and sliced onions, coated liberally in Anzati snot garlic butter, covered in clay, then baked for eight hours until the meat is “melt-in-the-mouth” tender.