Þorramatur

The Þorramatur includes various traditional Icelandic dishes.

These dishes are hearty and are mainly eaten for the Þorrablót winter festival in January and February.

Left plate: Hangikjöt, Hrútspungar, Lifrarpylsa, Blóðmör, Hákarl, Svið. Right plate: Rúgbrauð , Flatbrauð

Lifrarpylsa

Harðfiskur

Belong to the Þorramat

• Blóðmör (blood sausage)
• Bringukollar
• Flatbrauð (thick, salty pancakes)
• Hangikjöt (smoked lamb)
• Harðfiskur (dried fish)
• Lifrarpylsa (liver sausage)
• Lundabaggar
• Kæstur hákarl (fermented shark)
• Laufabrauð (flat, crispy, very thin flatbread)
• Magáll
• Pottbrauð (dark rye bread)
• Rengi (layer of fat under the skin of marine mammals)
• Rófustappa (beet pulp)
• Rúgbrauð (malty-sweet brown bread)
• Selshreifar (seal fins)
• Súr Sundmagi (acidic swim bladder)
• Súrsaðir hrútspungar (lactic acid pickled ram testicles)
• Svið (akjammar) (half, singed head of lamb)
• Sviðalappir (black-seared lamb's feet)
• Sviðasulta (brawn from Svið)
• Svínasulta (pork aspic)