Skerpikjøt

Skerpikjøt is a revered delicacy from the Faroe Islands, consisting of wind-dried mutton, usually in the form of shanks or legs. The preparation begins with hanging the mutton in a specialized drying shed known as a "hjallur" for a period ranging from five to nine months. This drying process comprises three distinct stages, referred to locally as "hjeldene."

The first stage, called "visnaður" occurs shortly after the meat is hung, but at this point, it is not yet suitable for consumption. The second stage, "ræstur" results in dried meat that is ready to eat without the need for cooking. The final stage, "turrur" can be tricky because it is influenced by the weather. Cold weather tends to mellow the strong smell and taste of the meat, whereas warm and wet conditions can lead to decay and an overpowering flavor.

Fly infestation can pose a significant challenge during the drying process. To mitigate this, drying sheds are often situated near streams or along the coast, which helps reduce the likelihood of flies.

Once the skerpikjøt is fully cured, it is typically sliced thinly and served on rye bread as an open-faced sandwich. While the taste can vary due to weather conditions, these variations are generally a minor concern compared to the potential problem posed by flies.