Skerpikjøt
A Faroese wind-dried, fermented mutton that isn't something a home cook can actually make — it requires 5 to 9 months of curing in a hjallur, a purpose-built slatted wooden shed engineered for the constant cold North Atlantic wind, born of necessity since salt was historically scarce and expensive on the islands. The meat passes through distinct curing stages with shifting texture and aroma, and a blue-green mold naturally forms on its exterior during that time — an expected, genuine part of the process, not spoilage. Traditionally sliced paper-thin once cured and eaten as-is with rye bread and butter, this entry describes the traditional product and how it's served rather than a set of steps to follow at home.
Meat
Ingredients
- Mutton leg or shank
- Nothing else — no salt is used, only cold, constant wind
Steps
- Hang the mutton in a hjallur drying shed with constant airflow, starting in the cooler autumn months.
- Allow it to wind-dry and ferment for 5 to 9 months, passing through several distinct curing stages.
- Once fully cured, slice the meat paper-thin.
- Serve as-is, traditionally alongside rye bread and butter.