þorramatur
Sign in to saveAlso known as thorramatur, þorrablot
thumb|Left (from top to bottom, left to right): Hangikjöt, [[Hrútspungar, Lifrarpylsa, Blóðmör, Hákarl, Svið. Right: Rúgbrauð (dark brown in color), Flatbrauð]] thumb|Lifrarpylsa: liver sausage, cooking in a pot thumb|right|Harðfiskur: wind-dried fish right|thumb|Svið: boiled sheep's head, served here with mashed potatoes and mashed turnips
In the Vinony graph
Within Vinony's link graph, þorramatur is referenced by 12 other articles, and connects out to sheep, head cheese and World War II.
It sits within the topics Icelandic cuisine, Lunch meat and National dishes.
Its subject is documented across 17 Wikipedia language editions.
Wikidata facts
Sources (1)
via Wikidata · CC0
~7 min read
Encyclopedic overview
5 sectionsContents
- History
- Dishes
- Notes
- References
- Further reading
thumb|Left (from top to bottom, left to right): Hangikjöt, [[Hrútspungar, Lifrarpylsa, Blóðmör, Hákarl, Svið. Right: Rúgbrauð (dark brown in color), Flatbrauð]] thumb|Lifrarpylsa: liver sausage, cooking in a pot thumb|right|Harðfiskur: wind-dried fish right|thumb|Svið: boiled sheep's head, served here with mashed potatoes and mashed turnips
Þorramatur (; transliterated as thorramatur; ) is a selection of Icelandic foods, comprised mostly of cooked meat and fish products, which are served with a dense rye bread called rúgbrauð, butter and the Icelandic spirit brennivín. Þorramatur is consumed most often between January and March, especially during the mid-winter feast of Þorrablót (Thorrablot).
Excerpted from Wikipedia’s “þorramatur” article, available under the CC BY-SA 4.0 licence.