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Skerpikjøt – The taste of Faroe Islands

by Sanne

[vc_row][vc_column][vc_column_text]Faroese skerpikjøt

It’s great to be back in the Faroe Islands. We’ve spent a couple of days in Tórshavn, but now we’re at Poul’s mom’s place on Svínoy. The weather is awesome (after Faroese standards) and I’ve been eating lots of delicious Faroese skerpikjøt (air-dried, fermented lamb meat). For non-Faroese, the sharp taste and smell of Skerpikjøt can be a little too much, but I’ve always liked it.

Faroese skerpikjøt

You usually eat skerpikjøt with bread, but I prefer to eat it on its own with nothing else than a pinch of salt and maybe a cold beer. The flavor of the meat depends on where the lambs have been grazing, and for how long it’s been dried. Sometimes it’s hard and chewy, like beef jerky, and other times, it’s soft and moist, like Italian prosciutto. Poul’s mom makes her own skerpikjøt, which I’ve previously written about here, and which is of course the best I’ve ever had.



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