Skerpikjøt
Sign in to savethumb|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.
Wikidata facts
- Instance of
- human food
- Part of
- Faroese cuisine
- Country of origin
- Faroe Islands
- Material used
- lamb meat
- Image
- Skerpikjøt (2).jpg
Show 1 more fact
- IPA transcription
- ˈskɛrpɪt͡ʃøːt
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
4 sectionsContents
- Production
- Consumption
- See also
- References
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.
== Production == The mutton, usually in the form of shanks or legs (kjógv or bógv in Faroese, depending on which leg it is), is allowed to hang in a so-called hjallur, a drying shed ventilated by the wind, for five to nine months, with the process beginning in the colder fall months between September and October. It has a very strong smell, which may upset those who are not accustomed to it.
Excerpted from Wikipedia’s “Skerpikjøt” article, available under the CC BY-SA 4.0 licence.