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Skerpikjøt
Skerpikjøt: Faroese wind-dried mutton sliced thin on bread
Skerpikjøt is the most prized food of the Faroe Islands: legs of mutton hung for months in a hjallur, a wooden shed with slatted walls that lets the salty North Atlantic wind dry and age the meat, which turns dark, chewy and strongly flavoured. It is sliced paper-thin and eaten on buttered bread at Christmas and celebrations in Tórshavn and the villages. It needs the Faroese climate and is bought ready-made, never made at home. As a raw cured meat, it is not for pregnant women, young children or anyone with a weakened immune system. A common mistake is slicing it thick; it should be shaved as thin as possible. Chef's tip: let it come to room temperature for 20 minutes before slicing, so the flavour opens up.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For serving
- 8 slices rye bread or flatbread
- 1 ⅜ oz butter
- 14 oz boiled potatoesoptional
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Method
0/3 doneStep 1: Take 7 oz skerpikjøt (Faroese dried mutton) out of the fridge 20 minutes before serving.
20 minStep 2: Slice it paper-thin with a very sharp knife or a slicer, against the grain. Common mistake: thick slices; it's too chewy.
Step 3: Butter 8 slices rye bread or flatbread with 1 ⅜ oz butter and lay the slices on top. Serve with 14 oz boiled potatoes if you like.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 22 g
- Carbs
- 22 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does skerpikjøt take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of boiled potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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