Skerpikjøt
Faroese wind-dried, fermented mutton
Think of it as: Like prosciutto aged by an Atlantic gale
Wind-cured mutton. Your nose will remember.
What does it taste like?
Intensely savory and funky, with a strong, cheese-like aroma.
SweetSpicySourSaltyFunkSmellTextureFirm and chewy
What is it?
Mutton hung for months in a slatted shed called a hjallur, where the salty sea wind dries and ferments it. It's sliced raw and thin and eaten on bread. A cornerstone of Faroese food.Source: Wikipedia
How locals eat it
Sliced thin and eaten on bread with butter, a Christmas and celebration favorite.
Watch it
EnglishTap to play (YouTube)Where is it from?
🇫🇴Faroe Islands
CapitalTórshavn
Populationabout 55,000estimate (unverified)
IndustriesFishing, Salmon farming, Tourism
A self-governing territory of Denmark.
Famous peopleEivørSinger
HelloHey
CurrencyFaroese króna (equal in value to the Danish krone)
Fun factSheep outnumber people, and the name is often said to mean "Sheep Islands."
The flag🇫🇴 A red Nordic cross outlined in blue on white.
From Tokyoabout 8,740 kmstraight line, Tokyo to Tórshavn
Getting there18+ hours (with connections via Copenhagen)rough guide
✈ Check cheap flights Best timeJune to August, when days are long and the hills are green. Also tryRæst (fermented mutton or fish)Dried cod
✈ Check cheap flights Best timeJune to August, when days are long and the hills are green. Also tryRæst (fermented mutton or fish)Dried cod
🇫🇴 Sounds & life in Faroe Islands
HeyHello（Hey）
Latin
Latin
Right now…
Anthem"Tú alfagra land mítt" (Thou, My Most Beauteous Land)
MusicChain-dance ballads (kvæði) Old ballads sung while dancing hand in hand
Listen on YouTube SportSoccer National animalEurasian oystercatcher (national bird) National flowerMarsh marigold FestivalÓlavsøka (July 28–29)
MusicChain-dance ballads (kvæði) Old ballads sung while dancing hand in hand
Listen on YouTube SportSoccer National animalEurasian oystercatcher (national bird) National flowerMarsh marigold FestivalÓlavsøka (July 28–29)
Ingredients
- 1 bone-in leg of mutton
- 1 wind-drying shed
- 6+ months of cold sea wind
How to make it (one way)
- Prepare a leg of mutton in autumn
- Hang it in a slatted wooden shed (hjallur)
- Let the cold, wet sea wind slowly dry and ferment it
- After 5–9 months the outside turns dark and it's ready
- Slice thin and serve on bread
⚠️ It needs a special climate and shed. Don't try this at home.