Tastes of Iceland: traditional meat dishes

Posted on April 13, 2009 by



Among the different kind of meats, the most favourite of the Icelandic people is for sure the sheep, with whom they prepare specialties that sometimes foreigners don’t enjoy so much:

  • Hangikjöt: smoked lamb meat, thinly sliced
  • Svið: Sheep head, cut in two halves, roasted on fire, then boiled and eaten or pickled
  • Sviðasulta: sheep head jelly, made pressing pieces of Svið then stored in whey
  • Slátur: sheep entrails, sacked and boiled
  • Blóðmör: blood pudding, made of sheep blood and lard, sacked into the diaphragm of the sheep
  • Súrsaðir hrútspungar: balls of mutton testicles, stored in whey

Also meat of horse, cow, and wild deer are eaten, while there’s no pig in Iceland

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