Iceland review - 2015, Blaðsíða 68

66 ICELAND REVIEW
known for potato farming and potato-based prod-
ucts, Þykkvibær in South Iceland, near the town of
Hella, is the oldest country village in Iceland. Now
expanding into other types of farming and food manufac-
turing, the photographer and I visit the 80-person commu-
nity one overcast late-November afternoon to learn more.
introdUcing italian food cUltUre
“This used to be the slaughterhouse but it had been out
of use for over 20 years,” says Roberto Tariello of his
production facility. Inside, tens of cured sausages, includ-
ing salamis, lonza and bresaola, some made of pork and
beef, others of horse, as well as a few legs of parma ham,
hang in the cooling room. It takes months for the meat to
dry, depending on the size and type of product, Roberto
explains. “It takes two to eight months for the meat to
dry but parma ham, for example, can take more than two
years,” he adds, gesturing towards the hams hanging at the
back of the cooler. The lengthy process from pork to pro-
sciutto also involves cleaning, cutting, salting and spicing
the meat.
as one of the few experimental producers of prosciutto
using a slow drying process in Iceland and with few quality
imported versions on the market, he’s uncertain about local
demand. “I’d need to see how people responded to it.”
By by Zoë robert. PHoToS By áSlaUg Snorradóttir.
The South Iceland village once
synonymous with potatoes is
now also making a name for
itself for cured meats and
free-range eggs.