Skerpikjøt

Skerpikjøt (Faroese pronunciation: [ˈʃɛʃpɪtʃøːt]), a type of wind-dried mutton, is a common food of the Faroe Islands.

[1] 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.

The hanging process covers three stages, or hjeldene.

For this reason, the drying sheds used to be placed next to streams or the sea in order to diminish the arrival of flies.

[1] When the skerpikjøt is ready, it is cut into thin slices and eaten on rye bread in the form of an open faced sandwich.