Lögberg-Heimskringla - 30.10.1992, Blaðsíða 3

Lögberg-Heimskringla • Föstudagur 30. október 1992 • 3
Age-oíd food traditions live on
by Kristlnn Arnar Guöjónsson
Iceland has age-old food tradi-
tions, associated with the
autumn slaughtering season
and the limited possibilities for pre-
serving the meat. Some of these tra-
ditions are still very much alive
today. The unique “súrmatur” or
whey-pickled foods make up the so-
called “Þorramatur”, relished by
Icelanders, especially in the period
from January to March. “Seytt rúg-
brauð“ (Cooked rye bread),
“harðfiskur” (dried fish), and “slá-
tur” (blood pudding) are common
fare, while “hangikjöt” (smoked
lamb) on “flatbrauð" (rye pancakes)
is delicious at any time.
HANGIKJÖT - Smoked lamb:
Smoked lamb, leg or shoulder, can
be had on the bone, boned or
cooked and sliced as luncheon meat.
Raw hangikjöt should be boiled in
unsalted water at a low heat for
about 1.5 hours. In Iceland hangikjöt
is traditionally served either hot or
cold, with potatoes in a white sauce
and green peas. A favourite with
Icelanders at any time, hangikjöt is
traditional Christmas fare.
HARÐFISKUR - Dried fish:
Harðfiskur, dried haddock, cod or
catfish, is ready to eat, direct from
the package. For extra flavour spread
with a little butter. Popular as snack
food, it is also available as freeze-
dried titbits. •
SVIÐ - Singed
sheep heads:
Singed sheep
heads should first
be thoroughly
rinsed and then
boiled in well-salt-
ed water for 1.5 to
2 hours. Svið can
be eaten hot or
cold, with either
plain boiled pota-
toes, mashed
potatoes or swede
turnips. A popular
dish in Iceland,
. svið are an ideal
item for a packed
lunch. Also avail-
able ready- Every
cooked, tinned or
pressed and gelled (sviðasulta).
SALTKJÖT - Salted lamb/mutton:
Salted lamb/mutton needs to be
boiled for 1.5 hours in unsalted
water. It is served either hot or cold
with potatoes or swede tumips and is
frequently accompanied by split pea
soup.
SLATUR - Blood and liver puddings:
Slátur is a traditional Icelandic food,
prepared every year in the months of
September and October when the
fall, lcelanders shop for the ingredients needed
to prepare their traditional dishes.
slaughtering season is at its peak.
There are two types of slátur:
blóðmör (blood pudding) and lifra-
pylsa (liver pudding). Blóðmör con-
sists of sheep’s blood, meal, suet and
spices, mixed together and sewn up
in sheep stomachs. Lifrapylsa is very
similar, the difference being that in-
stead of blood minced lamb liver is
used. The puddings are boiled for 3
hours and generally served with
cream potatoes or mashed swede tur-
nips.
SKYR - An Icelandic
dairy product: Akin
to yogurt and the
German Quark, skyr
is a dairy product
with a very low fat
content. Usually eat-
en with milk or
cream, sometimes
sprinkled with sugar
and often berries
when in season; it
can of course be
eaten plain.
BJÚGU - Smoked
minced meat sausage:
The sausage can be
served either hot or
cold with potatoes
in a white sauce.
Those interested can obtain this
guide from the board at the following
address:
The Icelandic Agricultural Marketing
Board
Landbúnaðarraðuneytið
Rauðarárstíg 25
105 Reykjavík.
Courtesy Icelandic Canadian Club of
Toronto

ARBORG
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We have available for sale various home-made lcelandic food
These are:
Slátur Lifrapylsa
Rúllupylsa - flank & shoulder Hangikjöt - leg & shoulder
Smoked Fish Lamb - legs, shoulders, etc.
Lamb Flanks Harðfiskur & Skyr
All products are subject to availability from our suppliers.
If you require any product please notify us and we will try to either make or obtain the products you require.
For further information contact: Arborg IGA, Box 1120, Arborg, Man., ROC 0A0
Phone: (204) 376-5339 Fax: (204) 376-5398
Ask for Archie or Hermann Palsson

For shipping purposes, product will be frozen fresh and ready to cook.
Pick-up of product is advised if at all possible as shipping is relatively expensive.