FAROE ISLANDS — Five Traditional Foods

The people of the Faroes maintain the Atlantic Fringe tradition of dry-ageing and drying their principle food products.

Garnatálg — fermented lamb fat
Ræstur Fiskur — dry-aged (air-dried and fermented) fish
Ræst Kjøt — dry-aged (air-dried and fermented) lamb
Skerpikjøt — dry-aged (sharp air-dried and fermented) leg of lamb
Turrur Fiskur — dried fish