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Traditional foods from the Faroe Islands include skerpikjøt (a type of dried mutton), seafood, whale meat, blubber, garnatálg, Atlantic puffins, potatoes, and few fresh vegetables. [ 1 ] Much of the taste of this traditional country food is determined by the food preservation methods used; brine , drying , and the maturing of meat and fish ...
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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.
in Europe (green and dark grey) Location of the Faroe Islands (red; circled) in the Kingdom of Denmark (light white) Sovereign state Kingdom of Denmark Settlement early 9th century Union with Norway c. 1035 Kalmar Union 1397–1523 Denmark-Norway 1523–1814 Unification with Denmark 14 January 1814 Independence referendum 14 September 1946 Home rule 30 March 1948 Further autonomy 29 July 2005 ...
Boats driving a pod of pilot whales into a bay of Suðuroy in 2012. There are records of drive hunts in the Faroe Islands dating from 1584. [2] Whaling in the Faroe Islands is regulated by Faroese authorities but not by the International Whaling Commission as there are disagreements about the commission's legal authority to regulate cetacean hunts.
View history; General ... Food and drink in the Faroe Islands (1 C, 1 P) L. Faroese language ... Pages in category "Culture of the Faroe Islands"
Tvøst and spik from pilot whale, the whale meat is called tvøst or grind, the blubber is called spik. On this plate are also dried fish and potatoes. Tvøst og spik (also called Grind og spik) is a typical dish of the Faroe Islands, a self-governing country of Denmark in the North Atlantic.
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