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| 2673 Faroese specialities. From ther left: hares, whale meat strips, guillemots, intestines, cod's heads, dried fish, and dried sheep meat. In the front: beets, sheep stomach and tallow, and potatoes. |
Traditional Faroese food is mainly based on meat, seafood and potatoes and uses few fresh vegetables. Mutton is the basis of many meals, and one of the most popular treats is skerpikjøt, well aged, wind-dried mutton, which is quite chewy. The drying shed, known as a hjallur, is a standard feature in many Faroese homes, particularly in the small towns and villages. Other traditional foods are ræstkjøt (semi-dried mutton) and ræstur fiskur, matured fish. Fresh fish also features strongly in the traditional local diet, as do seabirds, such as Faroese puffins, and their eggs
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