The roc was a species of domestic fowl in the Holy Eavonian Confederation. They were large birds, weighing between three and six kilograms. Males exhibited bright red feather coloration while females had more subdued colors. Both sexes had adapted a “helmet”, with the keratin of their beak extending across the entire head, which would protect the animal from volcanic debris and predators. The roc’s wild ancestor originated from Trinity, much larger in size as a predatory animal that hunted goats and larger insects of the region. 

Lunch was considered the most important meal of the day to Eavons, as noon was a traditional time for socialization when the labor is paused and friends mingle under shade. Lunch was expected to consist of a central protein, oftentimes an entire roasted roc, which was affordable to most Eavons and could be easily divided for sharing. This would be served along with a side of olives, fresh local vegetables, and a carbohydrate base of rice or bread. If the carbohydrate is rice, the food will be served over it in a bowl. If the carbohydrate is bread, the bread will be served separately to be used as the primary utensil. This meal and practice was called hib fůlga (family lunch). 

Male Eavons were the majority labor force in late Confederation blue collar industries, especially in mining, logging, manufacturing, and construction. These men had very little downtime during lunch, so their food was simple and quick to eat. Worksites would be the most commonplace to find roc and other poultry, as it was considered a lesser meat to Flol and thus much cheaper. These lunches would be eaten in bowls or in wraps with day-old rice and preserved vegetables. These frůtra fůlga (workman's lunch) became synonymous with the conditions of the lower working classes of the gilded 6th Age, their quality ever decreasing as the Confederation grew.