Garnatálg

Garnatálg is a cherished traditional dish from the Faroe Islands, known for its distinctive preparation process. It begins with sheep intestinal fat, which is kneaded into lumps. These lumps are then air-dried in a special structure called a "hjallur" and left to ferment. Once ready, Garnatálg is typically sliced and melted, making it a perfect accompaniment to fish, especially "ræstur fiskur." It can also be deliciously paired with potatoes. This dish is more than just food; it’s a testament to the Faroe Islands' rich culinary heritage and time-honored practices.