Cured Mutton

Fenalår fra Norge is a smoked leg of mutton traditionally produced in Norway and believed to have been around since the Viking era. The meat comes from lambs living in the mountains of Norway that are slaughtered in autumn. The meat... READ MORE

This specialty of the Faroe Islands emerged as a meat preserving technique. Skerpikjøt, or semi-fermented mutton meat, is prepared by wind-drying sheep's legs in the so-called hjallur, a typical Faroese outdoor shed with h... READ MORE

Mutton ham is a cured meat product made by dry-curing a leg of mutton. Sheep have been grazing the hills of Scotland from time immemorial; hence mutton was more common than pork in this region. The need to preserve the meat gave rise to v... READ MORE