þorramatur

thumb|Left (from top to bottom, left to right): Hangikjöt, [[Hrútspungar, Lifrarpylsa, Blóðmör, Hákarl, Svið. Right: Rúgbrauð (dark brown in color), Flatbrauð]] thumb|Lifrarpylsa: liver sausage, cooking in a pot thumb|right|Harðfiskur: wind-dried fish right|thumb|Svið: boiled sheep's head, served here with mashed potatoes and mashed turnips

Þorramatur (; transliterated as thorramatur; ) is a selection of Icelandic foods, comprised mostly of cooked meat and fish products, which are served with a dense rye bread called rúgbrauð, butter and the Icelandic spirit brennivín. Þorramatur is consumed most often between January and March, especially during the mid-winter feast of Þorrablót (Thorrablot).