Garnatálg

Garnatálg is a traditional dish from the Faroe Islands. It is made by kneading intestinal fat from sheep into lumps. These get air dried in "hjallur" (outhouses where the wind can blow through) and fermented. Garnatálg is served sliced and melted, often as a sidedish for fish, particularly "ræstur fiskur" (fermented semidried fish). It can also be served over potatoes.^[1]

References

^ Newsweek, "Faroe Islands Takes Nordic Cuisine to the Limits"

This Faroe Islands article is a stub. You can help Wikipedia by expanding it.

This meat-related article is a stub. You can help Wikipedia by expanding it.

[1] Newsweek, "Faroe Islands Takes Nordic Cuisine to the Limits"

[1]