Þorramatur (Thorramatur, food of the þorri) is a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or bits and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit).
Þorramatur is consumed during the ancient Nordic month of þorri (Thorri), in January and February, particularly at the mid-winter feast of Þorrablót (Thorrablot) as a tribute to old culture.
Being thus connected with the tradition of Þorrablót festivals, Þorramatur is most often served as a buffet.
