Skerpikjøt

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 half-open, slatted sides.

The cold island climate and salty air impart a particularly tangy flavor to the meat, making it incomparable to similar cured meats. As a popular breakfast choice among locals, skerpikjøt is typically enjoyed with toasted sourdough bread, sprinkled with coarse salt.