Although its appearance may shock many with the hard, leathery armor and hairless hide, the armadillo is a mammal. The armor is actually comprised of boney plates that cover scutes (epidermal scale). In most species, the armor is rather rigid over the shoulders and hips, with a number of bands separated by flexible skin covering the back and flanks. This enables the armadillo to move about freely. More armor covers the top of the head, the limbs, and the tail. When an amadillo is flipped over the soft, furred underbelly may be seen.
When fighting the Carniverous Armadillo, it has been suggested to wait until it exposes some of its underside or has tensed enough that the armor pulls away leaving a rather soft spot. The armadillo’s eyesight is not very good and careful hunters can often sneak up on it and surprise it. The Carnivorous Armadillo is too large, and its overlapping plates too dence for it to curl up in a ball as some other armadillo species may do. It can jump straight up in the air when startled, and occasionally has been known to knock itself silly on a large enough branch.
The Carnivorous Armadillo has sharp claws and digs a great deal, generally in pursuit of its prey or in making itself a comfortable burrow. They have 5 clawed toes on their rear paws and four on their front paws. In the Dundee Forest where it makes its home, unwary members of Adventurous may find themselves risking a twisted ankle if they don’t watch where they place their feet. Worse yet, they may find themselves in a collapsed armadillo burrow and prey for the next hungry creature that wanders by.
The armadillo adult is a loner, and except for during the mating season is not generally found in the company of other adults. While Carnivorous Armadillos are generally the most active during the morning and evening marcs they can be found moving about whenever they are hungry enough.
When used in shield making, generally the area right over the forelimbs is used.
Cut the meat in chunks, marinate in wine and spices for 6-10 marcs, and brown in bos or goat butter. Serve with a sauce made from the reserved marinade and butter which has been thickened with cornstarch.
Armadillo meat may also be given a quick sear and served in thin, lightly spiced slices.
The meat is light and pleasant in flavor and texture.
Grace Lockheart “Well Squigy didn't have much to say on the matter, but my friend Dobroc said they make good shields.”
Art by Korba, #37985
Art by Kaballoi, #93482