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Ůorri Food

It has been a tradition all over Iceland to celebrate "Þorrablót" and before it was a matter of religion but now it’s all about enjoying each others company and eat the traditional food.

Svið. The centrepiece of any Þorrablót (a Þorri celebration offering the food) is svið; seared lamb heads. While every part of the head is edible, including the eyes and ears, the tastiest part by far is the jaw muscle. Not that the eyeballs are without their charm – done right, their taste resembles a slightly chewier version of boiled eggs. Svið is often available all year.

Sviðasulta. The meat from svið, compressed in gelatine. For those too squeamish to eat food that stares at them.

Hrútspungar. Ram’s testicles, usually soaked in mýsa (whey – which has a sharp, citrusy flavour). As the mýsa is usually the only thing you can taste, you’re left instead with the soft, crumbly texture of the nads themselves. Not entirely unpleasant, but nothing to push people out of the way to get, either.

Slátur. There are two types of slátur: lifrarpylsur (liver sausage) and blóðmör (blood sausage). The former is ground liver mixed with rye meal boiled in a sheep intestine casing; the latter is the same, only substituting the liver with blood. Lifrarpylsur naturally tastes like liver, which you either love or hate, whereas blóðmör has a wheaty, slightly beefy taste to it. Some people sprinkle sugar on these items. These people are regarded with scorn and disdain.

Lundabaggar. Various and sundry internal organs from sheep, rolled up into a net, boiled, and soaked in mýsa. This is a pretty fatty dish, one that should be savoured. Fans of the Scottish dish haggis will find this especially appealing.

Some foods served at a Þorrablót can be found all year. Apart from svið, there is also hangikjöt (smoked lamb), harðfiskur (dried haddock), lifrarpylsur (liver sausage),flatbrauð (flat bread), rugbrauð (rye bread) and hákarl (putrefied shark). All hákarl has an ammoniac flavour to it, thanks to the ureic acid in shark flesh, but the white flesh – as opposed to the brown, marbled portions – are a lot easier to take, as while the flavour is stronger, the texture is softer than the marbled pieces.

http://www.youtube.com/watch?v=xwJYWEEL6wc&feature=related


   
   
Bitafiskur / Haddock (100 gr.)

Bitafiskur / Haddock (100

ISK 1.990
 
Fjallagrasa flatk÷kur / Flat Bread (180 gr.)

Fjallagrasa flatk÷kur / F

ISK 373
 
Flatk÷kur / Flat Bread (180 gr.)

Flatk÷kur / Flat Bread (1

ISK 373
 
R˙gbrau­ / Rug Bread (270 gr.)

R˙gbrau­ / Rug Bread (270

ISK 421
 
Svi­asulta / Lamb Meat (210 gr.)

Svi­asulta / Lamb Meat (2

ISK 1.112
Putrified Shark Meat (100 gr)

Putrified Shark Meat (100

ISK 1.999
 
SS Smoked Leg of Lamb (1300-1700 gr.)

SS Smoked Leg of Lamb (13

ISK 7.467
 
Cooked Liverpudding (454 gr.)

Cooked Liverpudding (454

ISK 925
 
Cooked Bloodpudding (454 gr.)

Cooked Bloodpudding (454

ISK 981
 
Smoked Sliced Leg of Lamb (200-225 gr.)

Smoked Sliced Leg of Lamb

ISK 1.084
Bitafiskur / Haddock (30 x 100 gr.)

Bitafiskur / Haddock (30

ISK 46.472
 
Har­fiskur - Catfish Fillets (100 gr.)

Har­fiskur - Catfish Fill

ISK 1.864
 
12 Mini Brennivin Miniatures (12 x 5 ml)

12 Mini Brennivin Miniatu

ISK 10.900
 
Brennivin (500 ml.)

Brennivin (500 ml.)

ISK 6.078
 
Brennivin (1 Liter)

Brennivin (1 Liter)

ISK 9.810
12 Brennivin 500 ml. (12 x 500 ml)

12 Brennivin 500 ml. (12

ISK 19.990
 
12 Brennivin (12 x 1000 ml)

12 Brennivin (12 x 1000 m

ISK 29.990
 
 
   
   
   
 
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