Skerpikjøt
Sign in to savethumb|right|Skerpikjøt thumb|Faroese sheep thumb|Lamb hanging out to dry Skerpikjøt (), a type of wind-dried mutton, is a common food of the Faroe Islands.
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Vinony's link graph records 9 inbound references to Skerpikjøt, and connects out to Faroe Islands, meat and Wayback Machine.
Vinony files it under Dried meat, Faroese cuisine and Lamb and mutton dishes.
Vinony links it to 8 Wikipedia language editions.
Wikidata facts
- Instance of
- human food
- Part of
- Faroese cuisine
- Country of origin
- Faroe Islands
- Material used
- lamb meat
- Image
- Skerpikjøt (2).jpg
Show 1 more fact
- IPA transcription
- ˈskɛrpɪt͡ʃøːt
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
4 sectionsContents
- Production
- Consumption
- See also
- References
thumb|right|Skerpikjøt thumb|Faroese sheep thumb|Lamb hanging out to dry Skerpikjøt (), a type of wind-dried mutton, is a common food of the Faroe Islands.
== Production == The mutton, usually in the form of shanks or legs (kjógv or bógv in Faroese, depending on which leg it is), is allowed to hang in a so-called hjallur, a drying shed ventilated by the wind, for five to nine months, with the process beginning in the colder fall months between September and October. It has a very strong smell, which may upset those who are not accustomed to it.
Excerpted from Wikipedia’s “Skerpikjøt” article, available under the CC BY-SA 4.0 licence.