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Skerpikjøt, a type of wind-dried
, Granskingar ráðið, The Faroese Research Council. Retrieved 21 December 2012.
"Kjøt"
. Imgur.com. Retrieved 21 December 2012.
Skerpikjøt, a type of wind-dried mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
, is a delicacy of the Faroe Islands
The Faroe Islands ( ), or simply the Faroes ( fo, Føroyar ; da, Færøerne ), are a North Atlantic island group and an autonomous territory of the Kingdom of Denmark.
They are located north-northwest of Scotland, and about halfway bet ...
.Jóan Pauli Joensen, "Færøsk madkultur: En oversigt", Granskingar ráðið, The Faroese Research Council. Retrieved 21 December 2012.
Production
The mutton, usually in the form of shanks or legs (''kjógv'' or ''bógv'' in Faroese, depending on which leg it is), is allowed to hang in a so-called ''hjallur'', a drying shed ventilated by the wind, for five to nine months. It has a very strong smell, which may upset those who are not accustomed to it. The hanging process covers three stages, or ''hjeldene.'' Each causing the meat to have different consistencies, smells and tastes. * The first, ''visnaður'', occurs after just a few days, butlamb and mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
are not eaten after such a short period.
* The second stage, ''ræstur'', is of less predictable length, and provides dried meat suitable for eating without cooking.
* In reaching the final stage, ''turrur'', cold weather can on occasion virtually eliminate the typical smell with a resulting weakening of taste. If, however, the weather is warm and wet during the first period, the fermentation process can cause the meat to decay, giving it too strong a taste.
There can therefore be variations in taste from year to year, but this is not usually a problem. A much more serious problem is infestation by flies. For this reason, the drying sheds used to be placed next to streams or the sea in order to diminish the arrival of flies.
Consumption
When the ''skerpikjøt'' is ready, it is cut into thin slices and eaten on rye bread in the form of an open faced sandwich.. Imgur.com. Retrieved 21 December 2012.
See also
* Reestit mutton, a similar salted mutton dish from Shetland *List of dried foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
* List of lamb dishes
This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species '' Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a ...
*
References
Faroese cuisine Dried meat Lamb dishes {{Meat-stub