Faroese cuisine

A ', , Swedish eclair, , , , or is a traditional sweet roll made in various forms in Sweden, Finland, Estonia, Denmark, the Faroe Islands, Iceland, Norway, and Latvia, associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden, Iceland and Faroe Islands or Sunday of Fastelavn in Norway. In Sweden it is most commonly known as just (plural: ), but is also known as , . In the southern parts of Sweden, as well as in Swedish-speaking Finland, it is known as (plural: ; on the other hand means a plain wheat bun with butter, called in Swedi

cod which has been preserved by drying after salting

flesh of whales used for consumption by humans or other animals

traditional food of the Faroe Islands

flesh from seals

Variety cut from the lower jaw of codfish

thumb|right|Skerpikjøt thumb|Faroese sheep thumb|Lamb hanging out to dry Skerpikjøt (), a type of wind-dried mutton, is a common food of the Faroe Islands.

right|300px is a traditional dish from the Faroe Islands. It is made by kneading intestinal fat from sheep into lumps, which then get air dried in (outhouses where the wind can blow through) and fermented. is served sliced and melted, often as a sidedish for fish, particularly (fermented semidried fish). It can also be served over potatoes.