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Þorri 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.

Súr Sviðasulta / Sour Lamb Meat (278 gr.)

Súr Sviðasulta / Sour Lam

ISK 1.450
Súrir Hrútspungar / Sour Goat Meat (348 gr.)

Súrir Hrútspungar / Sour

ISK 1.450
Súrir Lundabaggar / Sour Sheep Meat (220 gr.)

Súrir Lundabaggar / Sour

ISK 1.450
Sviðasulta / Lamb Meat (210 gr.)

Sviðasulta / Lamb Meat (2

ISK 1.112
Þorrasíld (370 gr.)

Þorrasíld (370 gr.)

ISK 1.450
Putrified Shark Meat (100 gr)

Putrified Shark Meat (100

ISK 2.150
Herring from Ora / Kryddsild(370 ml.)

Herring from Ora / Krydds

ISK 925
Herring from Ora in Garlic (370 ml.)

Herring from Ora in Garli

ISK 925
SS Smoked Leg of Lamb (1300-1700 gr.)

SS Smoked Leg of Lamb (13

ISK 7.467
Herring from Ora / Marineruð í bitum (370 ml.)

Herring from Ora / Marine

ISK 925
Cooked Liverpudding (454 gr.)

Cooked Liverpudding (454

ISK 925
Herring from Ora ( Sælkerasósa) (370 ml.)

Herring from Ora ( Sælker

ISK 925
Sour Cooked Liverpudding (454 gr.)

Sour Cooked Liverpudding

ISK 1.450
Cooked Bloodpudding (454 gr.)

Cooked Bloodpudding (454

ISK 981
Ora Sælkera Síld í bitum (370 ml.)

Ora Sælkera Síld í bitum

ISK 925
Smoked Sliced Leg of Lamb (200-225 gr.)

Smoked Sliced Leg of Lamb

ISK 1.084
Sour Cooked Bloodpudding (454 gr.)

Sour Cooked Bloodpudding

ISK 1.450
Herring from Ora (tómatsósu) (370 ml.)

Herring from Ora (tómatsó

ISK 925
Ora Síld marineruð í bitum (590 gr.)

Ora Síld marineruð í bitu

ISK 1.075
Brennivin Shot Glass

Brennivin Shot Glass

ISK 650
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