{"id":5257,"date":"2017-07-30T18:43:00","date_gmt":"2017-07-30T16:43:00","guid":{"rendered":"http:\/\/www.letsgetlost.no\/kortreiste-og-tradisjonsrike-smaker-fra-faeroyene\/"},"modified":"2020-02-09T13:54:39","modified_gmt":"2020-02-09T12:54:39","slug":"local-traditional-taste-faroe-island","status":"publish","type":"post","link":"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/","title":{"rendered":"The local and traditional taste of the Faroe Islands"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_row _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.0.47&#8243; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221;][et_pb_post_title meta=&#8221;off&#8221; featured_image=&#8221;off&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_post_title][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<p><strong>I have a great interest for learning about and tasting traditional food while traveling. Local food and food traditions can tell me a lot about the culture I visit, and during my travels to the Faroe Islands in june I came with big expectations to taste new flavours that would teach me about life on these remote and isolated islands in the North Atlantic sea.<\/strong><\/p>\n<p><strong>The Faroe Islands did not disappoint me! Come along and discover local and traditional flavours from the Faroe Islands.<\/strong><\/p>\n<p style=\"text-align: right;\"><em>PROMOTIONAL CONTENT<\/em><\/p>\n<p>[\/et_pb_text][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene7.jpg&#8221; force_fullwidth=&#8221;on&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.0.67&#8243; custom_margin=&#8221;||0px|&#8221;]<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_45_1 counter-hierarchy ez-toc-counter ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\">Innholdsliste \/ Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" area-label=\"ez-toc-toggle-icon-1\"><label for=\"item-6636c723e9377\" aria-label=\"Table of Content\"><span style=\"display: flex;align-items: center;width: 35px;height: 30px;justify-content: center;direction:ltr;\"><svg style=\"fill: #f23769;color:#f23769\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #f23769;color:#f23769\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/label><input  type=\"checkbox\" id=\"item-6636c723e9377\"><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/#18_islands_in_a_rough_area\" title=\"18 islands in a rough area\">18 islands in a rough area<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/#Fermenting_-_a_food_preservation_method_with_long_traditions_in_the_Faroe_Islands\" title=\"Fermenting &#8211; a food preservation method with long traditions in the Faroe Islands\">Fermenting &#8211; a food preservation method with long traditions in the Faroe Islands<\/a><ul class='ez-toc-list-level-3'><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/#SKJERPIKJOT\" title=\"SKJERPIKJ\u00d8T\">SKJERPIKJ\u00d8T<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/#Fermented_and_dried_fish_and_whale\" title=\"Fermented and dried fish and whale\">Fermented and dried fish and whale<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/#Traditional_taste_in_a_new_wrapping\" title=\"Traditional taste in a new wrapping\">Traditional taste in a new wrapping<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"18_islands_in_a_rough_area\"><\/span>18 islands in a rough area<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The Faroe Islands is located in a rough area in the North Atlantic sea. It is an archipelago and consists of 18 islands spread over a narrow area and they have a subpolar oceanic climate. The fishing industry is one of the main income sources for the country and traditional farming has shaped the landscape to what it appears today. Sheeps are a common sight on the islands and meat from sheep is one of the traditional ingredients found in many faroe dishes and specialities.<\/p>\n<p>I visited Koltur, one of the islands that only has two inhabitants, and had a walk around the island and a food lesson including tasting home made, traditional Faroe food. Our hosts had prepared all the meat, fish and whale we tasted and even the bread served to the meal was freshly baked.<\/p>\n<p>[\/et_pb_text][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/Koltur24.jpg&#8221; force_fullwidth=&#8221;on&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Fermenting_-_a_food_preservation_method_with_long_traditions_in_the_Faroe_Islands\"><\/span>Fermenting &#8211; a food preservation method with long traditions in the Faroe Islands<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"SKJERPIKJOT\"><\/span>SKJERPIKJ\u00d8T<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>If you visit the Faroes you&#8217;re almost guaranteed to taste Sk\u00e6rpikj\u00f8t. This type of meat is sheep&#8217;s meat that has been hung to dry in a shed, going through a drying and fermenting process. In the Faroes the fermenting is done without the use of salt or smoke, which is more common in other places. The extreme climate mixes a lot of sea salt into the air, and the drying process under these conditions is perfect as the salt also gets to the meat. The meat is hung in drying sheds designed to let air flow through. Depending on the thickness of the meat, it will hang there for 6 to 9 months to become Skerpikj\u00f8t.<\/p>\n<p>[\/et_pb_text][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene10.jpg&#8221; force_fullwidth=&#8221;on&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<p>Before reaching the Sk\u00e6rpikj\u00f8t stage, the meat goes through two other stages. The first stage is the &#8220;visnet&#8221; (very matured meat) and the second stage is &#8220;r\u00e6st&#8221;. The faroe people eat the meat also in those stages, but not as a raw cut meat as they do with the Sk\u00e6rpikj\u00f8t. The &#8220;visnet&#8221; and &#8220;r\u00e6st&#8221; meat must be boiled and I&#8217;ve heard that the smell is so intense that they need to have all their windows and doors opened for days to get the smell out of the house.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=&#8221;0px|||&#8221; custom_margin=&#8221;||0px|&#8221; _builder_version=&#8221;3.0.67&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;3.0.47&#8243; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221;][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene4.jpg&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;3.0.47&#8243; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221;][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<p>&nbsp;<\/p>\n<p>The taste of the Sk\u00e6rpikj\u00f8t is quite strong and meaty and has a hint of salt. It is often served as a snack along with a beer, as a starter, as cold cut put on top of bread or as a part of a dinner.<\/p>\n<p>The meat can be bought at a local grocery store or at a local farmer, but most Faroes like to make it in their own shed to get the perfect taste.<\/p>\n<p>It is common to also make Kj\u00f8tp\u00f8lse, a sausage made of sheep&#8217;s meat, fat, spices and herbs, after the &#8220;secret&#8221; family recipe and dry and ferment these as well in the shed.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;3.0.67&#8243;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.0.47&#8243; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221;][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene5.jpg&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<p>Another classic dish to make is the Rullep\u00f8lse, which is a sausage made of sheep&#8217;s meat, fat, spices and herbs put in layers and rolled into a sausage. The sausage is boiled and served as cold cut.<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Fermented_and_dried_fish_and_whale\"><\/span>Fermented and dried fish and whale<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>In the Faroe Islands they also ferment and dry fish and whale, not only sheep&#8217;s meat. The fish and meat are kept in different sheds for the tastes and process not to mix. During my visit to the faroes I also spotted dried fish hanging outside the entrance door of houses ready to be taken inside and eaten at any time. The dried fish can be eaten as is after a round of beating with a hammer to soften it a bit.<\/p>\n<p>Meat and blubber from pilot whale is a natural ingredient in the Faroes food diet and traditions. The pilot whale meat is eaten fresh or cut in large pieces and hung to dry in the sheds. The blubber is put in large containers of salt to preserve it. Even though there is an ongoing international discussion concerning the non-commercial whaling on the Faroe Islands, there is no doubt that whale meat and blubber is an important part of the diet and living food traditions even today.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;3.0.67&#8243;][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;3.0.47&#8243; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221;][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene3.jpg&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;3.0.47&#8243; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221;][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene9.jpg&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene2.jpg&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene11.jpg&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;3.0.67&#8243;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.0.47&#8243; parallax=&#8221;off&#8221; parallax_method=&#8221;on&#8221;][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<p>The blubber is cut into thin pieces and are served with dried whale meat and dried fish. The whale meat is almost entirely black and looks almost like black pudding. The blubber has a light pink colour.<\/p>\n<p>Yearly they capture around 650 pilot whales on the Faroes and the hunting is done in the traditional way even though some of the tools that was common to used in previous times are now forbidden. All people involved in the hunting needs an educational course and all the meat and blubber is divided amongst the inhabitants in each village after the hunting is done. Preparing and preserving the whale meat, how to cut, dry and serve it is handed over from generation to generation.<\/p>\n<p>[\/et_pb_text][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f\u00e6r\u00f8yene8.jpg&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<p>Dried fish, whale and blubber is usually served along with boiled, cold potatoes and was a common dish on the Faroes in previous times. These days it is commonly served as a snack, a starter or a part of a traditional meal with different dishes. The blubber is usually eaten on top of a piece of dried fish or whale meat so the taste and consistency mixes. The blubber is of course very nutritious and contains a lot of oil. The taste is resemblance to high fat fish meat.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Traditional_taste_in_a_new_wrapping\"><\/span>Traditional taste in a new wrapping<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Do you want to taste these traditional dishes when on the Faroes you can find a selection of restaurants and cafes in Torshavn fnd other small villages that serves these and other traditional Faroes dishes. Try out the Michelin star restaurant <a href=\"http:\/\/koks.fo\/en\/\">Koks<\/a>\u00a0who serves traditional food in a contemporary way or a home cooked meal at a\u00a0Heimablidni, or Supper Club at\u00a0<a href=\"https:\/\/www.facebook.com\/Heimabl%C3%ADdni-hj%C3%A1-Onnu-og-%C3%93la-174461142756526\/\" target=\"_blank\" rel=\"noopener noreferrer\">\u00a0<strong>Onnu og Ola<\/strong><\/a><\/p>\n<p>[\/et_pb_text][et_pb_image src=&#8221;http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/Koltur20.jpg&#8221; _builder_version=&#8221;3.0.67&#8243;][\/et_pb_image][et_pb_text _builder_version=&#8221;3.0.67&#8243;]<\/p>\n<p><em>My trip to Faroe Islands was a part of the #MyFaroeIslandsHome campaign in collaboration with the internasjonal influencer network\u00a0<a href=\"http:\/\/www.iambassador.net\/\" data-blogger-escaped-target=\"_blank\">iAmbassador<\/a>\u00a0and\u00a0<a href=\"http:\/\/www.visitfaroeislands.com\/\" data-blogger-escaped-target=\"_blank\">Visit Faroe Islands<\/a>. All opinions and meanings in as always my own. \u00a0<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have a great interest for learning about and tasting traditional food while traveling. Local food and food traditions can tell me a lot about the culture I visit, and during my travels to the Faroe Islands in june I came with big expectations to taste new flavours that would teach me about life on [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3022,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<p>Jeg har stor interesse for \u00e5 l\u00e6re om og smake p\u00e5 tradisjonell mat n\u00e5r jeg reiser. Lokal mat og mattradisjon sier en hel del om den kulturen man bes\u00f8ker og under min reise til F\u00e6r\u00f8yene i juni hadde jeg store forventninger om \u00e5 f\u00e5 oppleve nye smaker som ville l\u00e6re meg mer om livet p\u00e5 de forholdsvis isolerte \u00f8yene i Nord-Atlanteren. F\u00e6r\u00f8yene skuffet absolutt ikke! Bli med \u00e5 oppdage kortreiste og tradisjonsrike smaker fra F\u00e6r\u00f8yene.<br \/><br \/><\/p><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene6.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene6-300x225.jpg\" width=\"640\" height=\"480\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">Kj\u00f8tt, fisk og hval ble servert sammen med hjemmelaget br\u00f8d, egg fra egen produksjon og kokte, kalde poteter.\u00a0<\/td><\/tr><\/tbody><\/table><p><br \/><a name=\"more\"><\/a><\/p><div style=\"text-align: right;\"><i>Promosamarbeid<\/i><\/div><p><br \/><br \/>F\u00e6r\u00f8yene ligger isolert og v\u00e6rhardt til i Nord-Atlanteren og best\u00e5r av 18 gresskledde \u00f8yer. Fiskeri er en viktig n\u00e6ring og st\u00e5r for omtrent 98% av den samlede eksportverdien. Tradisjonsrikt landbruk og jordbruk har formet mye av kulturlandskapet slik det fremst\u00e5r idag. Blant annet preger sauehold mange av \u00f8yene og sauekj\u00f8tt inng\u00e5r ogs\u00e5 i mye av den tradisjonelle maten som produseres p\u00e5 \u00f8yene.<br \/><br \/>Vi bes\u00f8kte Koltur, en av de minst befolkede \u00f8yene med kun to fastboende, og fikk en omvisning p\u00e5 \u00f8yen og en innf\u00f8ring inklusiv smaksopplevelse av hjemmelaget og tradisjonsrik mat fra F\u00e6r\u00f8yene. B\u00e5de kj\u00f8tt-, fisk- og hvalprodukter hadde vertskapet v\u00e5rt konservert og tilberedt selv og til og med br\u00f8det som ble servert til var hjemmelaget.<\/p><h2>Fermentering av mat - en lang tradisjon p\u00e5 F\u00e6r\u00f8yene<\/h2><h3>Skjerpikj\u00f8t<\/h3><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/Koltur20.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/Koltur20-300x201.jpg\" width=\"640\" height=\"428\" border=\"0\" data-original-height=\"1072\" data-original-width=\"1600\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">P\u00e5 Koltur bor det to mennesker og 2-300 sauer. Her er nok av beiteplass og friskt gr\u00f8nt gress.<\/td><\/tr><\/tbody><\/table><p>\u00a0<\/p><div style=\"clear: both; text-align: center;\">\u00a0<\/div><p>Bes\u00f8ker du F\u00e6r\u00f8yene kommer du nesten garantert til \u00e5 f\u00e5 servert skjerpikj\u00f8t ved en eller annen anledning. Denne typen kj\u00f8tt er r\u00e5tt sauekj\u00f8tt som g\u00e5r gjennom en t\u00f8rke og forr\u00e5tningsprosess, ogs\u00e5 kalt fermentering, og p\u00e5 F\u00e6r\u00f8yene blir dette gjort helt uten bruk av salt eller r\u00f8yk. Det skal v\u00e6re sagt at det ekstreme kystklimaet blander store mengder havsalt i luften og dermed danner perfekte forhold for \u00e5 t\u00f8rke kj\u00f8ttet p\u00e5 den m\u00e5ten de gj\u00f8r her. Kj\u00f8ttet henges i spesielle treskur som har \u00e5pne gliper mellom plankene slik at vinden hele tiden kan bl\u00e5se gjennom og t\u00f8rke kj\u00f8ttet. Avhengig av kj\u00f8ttets tykkelse henger det der i 6 til 9 m\u00e5neder, noen ganger lengre om det er et tykt l\u00e5rstykke.<br \/><br \/><\/p><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene10.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene10-300x203.jpg\" width=\"640\" height=\"432\" border=\"0\" data-original-height=\"1085\" data-original-width=\"1600\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">Sk\u00e6rpikj\u00f8t henger til t\u00f8rk i spesielle skur som slipper vinden blandet med havsalt gjennom og smakstilsetter og t\u00f8rker kj\u00f8ttet.<\/td><\/tr><\/tbody><\/table><div style=\"clear: both; text-align: center;\">\u00a0<\/div><div style=\"clear: both; text-align: left;\">F\u00f8r man kommer til Skj\u00e6rpikj\u00f8t-stadiet kalles kj\u00f8ttet for \"visnet\" (veldig modnet kj\u00f8tt) og \"r\u00e6st\" (halvt\u00f8rt kj\u00f8tt) og man spiser gjerne kj\u00f8ttet da ogs\u00e5, men da som kokt. De ulike stadiene gir ulike smaker og n\u00e5r kj\u00f8ttet t\u00f8rkes uten tilsetning av salt skjer det en gj\u00e6ringsprosess, som alts\u00e5 er r\u00e6st stadiet, f\u00f8r det n\u00e5r t\u00f8rkestadiet, som er skj\u00e6rpikj\u00f8t. Det sies at i r\u00e6st-stadiet minner ikke lukten p\u00e5 kj\u00f8ttet s\u00e5 mye om menneskef\u00f8de og n\u00e5r det kokes m\u00e5 det luftes meget godt for \u00e5 bli kvitt den karakteristiske lukten kj\u00f8ttet avgir under tilberedningen.<\/div><div style=\"clear: both; text-align: center;\">\u00a0<\/div><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene4.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene4-225x300.jpg\" width=\"480\" height=\"640\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">Sk\u00e6rpikj\u00f8t skj\u00e6res i tynne skiver, akkurat som fenal\u00e5r fra Norge.<\/td><\/tr><\/tbody><\/table><p><br \/>Smaken p\u00e5 Skj\u00e6rpikj\u00f8t, alts\u00e5 det ferdige t\u00f8rkede kj\u00f8ttet, minner veldig om fenal\u00e5r men er ikke s\u00e5 salt og har en noe strengere kj\u00f8ttsmak. P\u00e5 F\u00e6r\u00f8yene serveres Skjerpikj\u00f8t gjerne som snacks til \u00f8l, som aperitif, som p\u00e5legg eller som en del av et middagsm\u00e5ltid. Man kan selvsagt kj\u00f8pe kj\u00f8ttet fra en lokal bonde eller i butikk, men mange av \u00f8yboerne har egne t\u00f8rkeskur som de tilbereder sitt eget Skjerpikj\u00f8t i for \u00e5 f\u00e5 den helt riktige smaken. Man lager da ogs\u00e5 gjerne Kj\u00f8tp\u00f8lse etter familieoppskrift, en p\u00f8lse best\u00e5ende av kj\u00f8tt, innmat, krydder og evt. fett som gjennomg\u00e5r samme t\u00f8rke- og fermenteringsprosess som beskrevet over. Kj\u00f8tp\u00f8lsen lages selvsagt etter familieoppskrift og den varierer mer i smaken enn Sk\u00e6rpikj\u00f8t. Noen b\u00e5de r\u00f8yker og salter p\u00f8lsen mens andre kun t\u00f8rker\/fermenterer kj\u00f8ttet.<br \/><br \/>En annen f\u00e6r\u00f8ysk klassiker som lages av sauekj\u00f8tt er s\u00e5kalt rullep\u00f8lse, en p\u00f8lse laget p\u00e5 fett, kj\u00f8tt og krydder som legges i lag og rulles sammen til en p\u00f8lse og kokes f\u00f8r den serveres skj\u00e6rt i tynne skiver. Den minner veldig i smaken om klassisk lammerull som finnes i Norge.<br \/><br \/><\/p><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene5.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene5-300x240.jpg\" width=\"640\" height=\"512\" border=\"0\" data-original-height=\"1282\" data-original-width=\"1600\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">Sk\u00e6rpikj\u00f8t, kj\u00f8tp\u00f8lse og rullep\u00f8lse, alt laget p\u00e5 sauekj\u00f8tt, er dandert og servert\u00a0<\/td><\/tr><\/tbody><\/table><div style=\"clear: both; text-align: center;\">\u00a0 \u00a0<\/div><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/Koltur24.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/Koltur24-300x201.jpg\" width=\"640\" height=\"428\" border=\"0\" data-original-height=\"1072\" data-original-width=\"1600\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">\u00c5rets lammekull p\u00e5 Koltur<\/td><\/tr><\/tbody><\/table><p>\u00a0<\/p><h3>Fermentert og t\u00f8rket fisk og hval<\/h3><p>Det er ikke bare sauekj\u00f8tt som fermenteres p\u00e5 F\u00e6r\u00f8yene. Sort sett alle typer fisk og hvalkj\u00f8tt blir ogs\u00e5 konservert p\u00e5 denne m\u00e5ten. T\u00f8rrfisk lager vi jo ogs\u00e5 i Norge og p\u00e5 F\u00e6r\u00f8yene smakte den nesten helt lik som god Nordnorsk t\u00f8rrfisk.<br \/><br \/>Fisk og kj\u00f8tt t\u00f8rkes i ulike skur for at smakene ikke skal blandes og mange steder kunne vi ogs\u00e5 se t\u00f8rket fisk henge p\u00e5 veggene p\u00e5 utsiden av husene, klar for \u00e5 tas inn ved behov. T\u00f8rrfisken spises som den er, men m\u00e5 bankes for \u00e5 \"m\u00f8rnes litt\".<br \/><br \/><\/p><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene8.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene8-300x228.jpg\" width=\"640\" height=\"486\" border=\"0\" data-original-height=\"1216\" data-original-width=\"1600\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">T\u00f8rrfisk, hvalspekk, t\u00f8rket hvalkj\u00f8tt og kokte poteter.<\/td><\/tr><\/tbody><\/table><p><br \/>Hvalkj\u00f8ttet blir ogs\u00e5 skj\u00e6rt i passe stykker og hengt for t\u00f8rking i skurene mens hvalspekket blir skj\u00e6rt i passe stykker og lagt i salt for \u00e5 bevare det. Hvalkj\u00f8tt og spekk inng\u00e5r som en naturlig del i kosten p\u00e5 F\u00e6r\u00f8yene og selv om det er diskusjoner rundt den s\u00e5kalt ikke-kommersielle hvalfangsten spiller den en viktig rolle b\u00e5de i kulturformidling og bevaring av matkulturen og har sin naturlige plass i kostholdet selv idag.<br \/><br \/><\/p><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene2.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene2-300x225.jpg\" width=\"640\" height=\"480\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">Hvalspekk skj\u00e6res i tynne skiver og serveres med t\u00f8rket hvalkj\u00f8tt og t\u00f8rrfisk<\/td><\/tr><\/tbody><\/table><p>\u00a0<\/p><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene3.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene3-225x300.jpg\" width=\"480\" height=\"640\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">Det t\u00f8rkede hvalkj\u00f8ttet er helt sort og ser nesten ut som blodp\u00f8lse. Spekket har en klar og fin rosafarge.<\/td><\/tr><\/tbody><\/table><p><br \/>P\u00e5 f\u00e6r\u00f8yene slaktes det \u00e5rlig ca. 650 grindhval og fangsten blir foretatt p\u00e5 den tradisjonelle m\u00e5ten selv om noen av de tradisjonelle redskapene, som grindekroken, n\u00e5 er forbudt. Alle som deltar i fangsten m\u00e5 gjennomg\u00e5 et kurs i forkant og alt kj\u00f8tt og spekk blir fordelt likt mellom beboerne i den bygden fangsten foreg\u00e5r. Konservering og tilberedning av hvalkj\u00f8tt er dermed ogs\u00e5 en sv\u00e6rt levende tradisjon i lokalsamfunnene og kunnskapen om t\u00f8rking av kj\u00f8tt og oppbevaring av spekk g\u00e5r fra generasjon til generasjon.<br \/><br \/><\/p><table style=\"margin-left: auto; margin-right: auto; text-align: center;\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td style=\"text-align: center;\"><a style=\"margin-left: auto; margin-right: auto;\" href=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene11.jpg\"><img src=\"http:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene11-300x201.jpg\" width=\"640\" height=\"428\" border=\"0\" data-original-height=\"1072\" data-original-width=\"1600\" \/><\/a><\/td><\/tr><tr><td style=\"text-align: center;\">Hvalspekk og t\u00f8rket hvalkj\u00f8tt fra F\u00e6r\u00f8yene<\/td><\/tr><\/tbody><\/table><p><br \/>T\u00f8rrfisk, hval og spekk serveres gjerne med kokte, kalde poteter og var tidligere et veldig vanlig middagsm\u00e5ltid i de f\u00e6r\u00f8yske hjem. N\u00e5 serveres det gjerne som snacks, forrett eller en del av et bord med et utvalg ulike tradisjonelle retter. Hvalspekket legges gjerne opp\u00e5 en bit med t\u00f8rrfisk eller t\u00f8rket hvalkj\u00f8tt og spises sammen slik at smakene f\u00e5r blande seg. Spekket er naturligvis sv\u00e6rt n\u00e6ringsrikt og inneholder mye olje. Smaken minner mye om fet fisk.<br \/><br \/>\u00d8nsker du \u00e5 smake p\u00e5 disse tradisjonsrike rettene n\u00e5r du er p\u00e5 F\u00e6r\u00f8yene kan du finne flere restauranter og kafeer i b\u00e5de Torshavn og andre sm\u00e5plasser som serverer b\u00e5de disse og flere tradisjonsrike retter og ingredienser. Som p\u00e5 mange andre plasser har man ogs\u00e5 p\u00e5 F\u00e6r\u00f8yene tatt opp igjen i st\u00f8rre grad gamle tilberedningsm\u00e5ter og retter og serverer dem gjerne p\u00e5 en litt mer moderne m\u00e5te. Ogs\u00e5 hos <a href=\"http:\/\/koks.fo\/en\/\" target=\"_blank\" rel=\"noopener\">Koks<\/a>, den f\u00f8rste restauranten p\u00e5 F\u00e6r\u00f8yene med en Michelin stjerne, kan du nyte innovativ tradisjonsmat og vil du ha en hjemlig smaksopplevelse kan et Heimablidni, eller en s\u00e5kalt Supper Club opplevelse, v\u00e6re et godt alternativ. <a href=\"https:\/\/www.facebook.com\/Heimabl%C3%ADdni-hj%C3%A1-Onnu-og-%C3%93la-174461142756526\/\" target=\"_blank\" rel=\"noopener\">Hjemme hos Onnu og Ola<\/a> serverer de deg organisk og fersk mat fra egen g\u00e5rd tilberedt etter F\u00e6r\u00f8yske tradisjoner men med en moderne tiln\u00e6rming. Mer om Heimablidni p\u00e5 F\u00e6r\u00f8yene kommer senere p\u00e5 bloggen. <br \/><br \/><i><br \/><\/i><i>Reisen til F\u00e6r\u00f8yene var en del av kampanjen #MyFaroeIslandsHome og er et samarbeid mellom det internasjonale influencer nettverket <a href=\"http:\/\/www.iambassador.net\/\" target=\"_blank\" rel=\"noopener\">iAmbassador<\/a> og <a href=\"http:\/\/www.visitfaroeislands.com\/\" target=\"_blank\" rel=\"noopener\">Visit Faroe Islands<\/a>. Kampanjen var ment \u00e5 skulle fokusere p\u00e5 hvordan man som gjest oppfattet det F\u00e6r\u00f8yske hverdagslivet, naturen, kulturen og ikke minst maten. Alle meninger og holdninger er som alltid helt og holdent mine egne.\u00a0<\/i><\/p>","_et_gb_content_width":"","footnotes":""},"categories":[638,640,641],"tags":[664],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.6 (Yoast SEO v20.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The local and traditional taste of the Faroe Islands - Let&#039;s get lost<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The local and traditional taste of the Faroe Islands\" \/>\n<meta property=\"og:description\" content=\"I have a great interest for learning about and tasting traditional food while traveling. Local food and food traditions can tell me a lot about the culture I visit, and during my travels to the Faroe Islands in june I came with big expectations to taste new flavours that would teach me about life on [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/\" \/>\n<meta property=\"og:site_name\" content=\"Let&#039;s get lost\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/letsgetlostno\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/letsgetlostno\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-30T16:43:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-02-09T12:54:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.letsgetlost.no\/wp-content\/uploads\/2017\/07\/mat_f-25C3-25A6r-25C3-25B8yene6.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janicke\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/twitter.com\/janicke_hansen\" \/>\n<meta name=\"twitter:site\" content=\"@janicke_hansen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janicke\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/\"},\"author\":{\"name\":\"Janicke\",\"@id\":\"https:\/\/www.letsgetlost.no\/#\/schema\/person\/169c8acbf6a8f0b751662179b840c4ac\"},\"headline\":\"The local and traditional taste of the Faroe Islands\",\"datePublished\":\"2017-07-30T16:43:00+00:00\",\"dateModified\":\"2020-02-09T12:54:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/\"},\"wordCount\":1598,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/www.letsgetlost.no\/#organization\"},\"keywords\":[\"Faroe Islands\"],\"articleSection\":[\"Culinary\",\"Food culture\",\"Food tradition\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/\",\"url\":\"https:\/\/www.letsgetlost.no\/en\/local-traditional-taste-faroe-island\/\",\"name\":\"The local and traditional taste of the Faroe Islands - 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