Þorrablót was originally a pagan midwinter festival where participants held speeches and recited poems in honor of Þor, the Norse god of thunder. First Þorrablóts were arranged in the late 19th century, usually by student associations. Since then, the feast has transformed into a secular family gathering over a dinner consisting old-fashioned Icelandic food called Þorramatur (food of the Þorri). Icelanders celebrate Þorrablót only during the month of Þorri that takes place between late January and late February according to The Old Icelandic calendar.
Þorramatur is a meat-driven art of culinary. It’s a fine selection of animal parts that most people find inedible. Back in the days Icelanders weren’t enjoying the joys of over production of food, so they were creative (and wise) enough to cook the entire animal as nutrition.
Þorramatur consists, for example:
- Svið (lamb head)
- Súrsaðir hrútspungar (rams’ testicles)
- Hákarl (fermented shark)
- Lifrarpylsa (sausage from sheep’s liver)
- Blóðmör (blood pudding from sheep’s blood)
- Harðfiskur (wind-dried fish)
These, and many other products, are served with rúgbrauð (Icelandic rye-bread), butter and Brennivín (flavored spirit).
I’m hoping to get my hands on hákarl and svið. I’ve already tasted harðfiskur and sviðasulta which is the meat from svið compressed in gelatine. Also, a ram testicle slipped into my mouth on the other day. It wasn’t bad at all.
I will try to make use of my gayish pink camera and post pictures and experiences later on.
