A traditional Icelandic food platter.

A traditional Icelandic food platter.

The Icelandic calendar has lots of fun and interesting traditional holidays and festivals throughout the year. Right now it is Þorrablót.

According to Iceland.is, “Thorrablot was a sacrificial midwinter festival offered to the gods in pagan Iceland of the past. It was abolished during the Christianization of Iceland, but resurrected in the 19th century as a midwinter celebration that continues to be celebrated to this day. The timing for the festival coincides with the month of Thorri, according to the old Icelandic calendar, which begins on the first Friday after January 19th (the 13th week of winter).

“Origins of the name ‘Thorri’ are unclear but it is most likely derived from Norwegian king Thorri Snærsson, or Thor the God of Thunder in the old Nordic religion.

“On this occasion, locals come together to eat, drink and be merry. Customary, the menu consists of unusual culinary delicacies, known as traditional Icelandic food. These will include rotten shark’s meat (hákarl), boiled sheep’s head (svið), and congealed sheep’s blood wrapped in a ram’s stomach (blóðmör)! This is traditionally washed down with some Brennivin – also known as Black Death – a potent schnapps made from potato and caraway.

“After the Thorrablot dinner traditional songs, games and story telling are accompanied by dancing and in true Icelandic style continue until the early hours of the morning! If you fail to receive a personal invitation to a family feast, local restaurants will often add Thorrablot colour and taste to their menus.”

So today, I participated in a traditional Þorrablót food tasting hosted by the Public Affairs section at the embassy. You can see the foods we had in the photo above. And I can honestly say that I tried everything except the dried fish, because I really don’t like strong fish flavors.

In the top row from left to right, we had the following: sheep’s head, cured ham, jellied lamb, ram’s testicles, slátur (similar to haggis), blood sausage, and two other kinds of pressed meat from the abdomen and chest. The pink glass had pickled herring with mayonnaise and red beets, and the other glass was a carrot and pea salad with mayonnaise. On the left of the bottom row was the infamous hákarl (putrified shark), dried fish, flatbread and rúgbrauð (dark rye bread), and mashed rutabaga.

I had tried the shark and Brennivín before and found it to be fairly awful, but this time it wasn’t so bad. Maybe because last time I’d downed the liquor like a shot, and it was incredibly strong combined with the ammonia from the shark. This time we were told we could also dip the shark in the liquor, which did seem to mellow it a bit. And then we sipped the Brennivín after, which is actually a fairly pleasant caraway aquavit.

Have always loved the rye bread; it’s very sweet. And the mashed rutabaga was quite nice as well. The cured ham was fairly straight forward. And the ram’s testicles were surprisingly good with a smooth texture…until you found out what they were. Some things were much worse once you added your imagination, and many of them had a sour flavor as part of the old preservation process used sour whey. But I love sour things, so I didn’t mind. I had a hard time eating the sheep’s head…but the tongue tasted much nicer than some other bits. The worst for me was probably the jellied lamb because I’m not a fan of slimy textures.

Overall it was an interesting experience! I can’t say that I’m going to add testicles to the grocery list. But it was a fun thing to be a part of. 🙂

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