Dish

Thorramatur

Icelandic feast

Thorramatur is a unique and flavorful dish that is perfect for adventurous eaters. The dish consists of a variety of preserved meats, such as lamb, horse, and whale, as well as fermented fish and dairy products. Some common dishes that may be included are hákarl (fermented shark), svið (sheep's head), and lundabaggi (sheep's loins). The dish is typically served with rye bread and a shot of brennivín (Icelandic schnapps). Thorramatur is a popular dish for special occasions and celebrations in Iceland.

European cuisine› Northern European cuisine› Nordic cuisines› Icelandic cuisine

Assorted Small Dishes or Ritual

Origins and history

Thorramatur is a traditional Icelandic dish that has been enjoyed for centuries. It is typically served during the midwinter festival of Þorrablót, which celebrates the end of winter and the beginning of spring.

Dietary considerations

Not suitable for vegetarians or vegans due to the use of meat and dairy products. May contain gluten if wheat bread is used in the recipe.

Variations

There are many variations of Thorramatur, with different regions and families having their own unique recipes. Some variations may include additional dishes or different types of preserved meats and fish.

Presentation and garnishing

Thorramatur is traditionally served on a large platter or tray, with each dish arranged in a specific order. The dish is often garnished with fresh herbs or edible flowers.

Tips & Tricks

When eating Thorramatur, it is important to try a little bit of each dish before going back for seconds. Some of the dishes, such as hákarl, have a strong and pungent flavor that may take some getting used to.