Midwinter visitors to Iceland can hardly fail to notice the ancient Viking feast of Thorrablot, now a popular feature at many restaurants. During January and February wander into any town or village and you will be invited to join with the locals in sampling some of their more unusual culinary delicacies.
An iron stomach and a strong constitution are useful - the feast usually comprises of a lot of meat, but you won't be offered a nice slice of rump steak. Instead you'll be faced with the animal's head, complete with eyes to be plucked out and savoured, while the testicles are pleasantly pickled for your enjoyment.
As a side dish try blódmör. Also known as slátur (translated as slaughter), this consists of a lump of congealed sheep's blood held together with lard and wrapped up in the rams' stomach. (Apologies if you're eating your lunch).
Then there are the whale steaks, seal fippers, rotten shark meat, and Black Death or brennivín spirits, a blistering schnapps made from potato and caraway. A large glass or two is highly recommended, if not for taste then for courage.
Congratulate yourself on making it through the meal with some more Black Death and then make like a Viking and throw yourself into the singing, dancing and merriment that follows.
As a side dish try blódmör. Also known as slátur (translated as slaughter), this consists of a lump of congealed sheep's blood held together with lard and wrapped up in the rams' stomach. (Apologies if you're eating your lunch).
Then there are the whale steaks, seal fippers, rotten shark meat, and Black Death or brennivín spirits, a blistering schnapps made from potato and caraway. A large glass or two is highly recommended, if not for taste then for courage.
Congratulate yourself on making it through the meal with some more Black Death and then make like a Viking and throw yourself into the singing, dancing and merriment that follows.
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