Faroe Islands
Skerpikjøt (Wind-cured mutton)
Mutton legs aged for up to nine months in ocean breezes within wooden slatted sheds (hjallur), developing an intensely pungent, umami-rich fermented depth.
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Food & drink
Taste of the Faroe Islands
From wind-cured skerpikjøt and ocean-dried ræstur fiskur to succulent fjord salmon, tender mountain lamb, and wild angelica snaps — discover the ancient food heritage of the Faroe Islands. 8 specialties, 4 categories.
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Faroe Islands
Garnatalg
Traditional roll of cured intestinal sheep suet, air-dried and fermented in the hjallur, then sliced and pan-browned to accompany ræstur fiskur.
Tasted means you have eaten or drunk it, wherever that was — at the source or at home, it counts. Photographs from Wikimedia Commons; credits and licences.
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