Þorramatur

Þorramatur is a selection of traditional Icelandic cuisine associated with the Icelandic month of Þorri, which begins on the first Friday after January 19. It consists of various dishes, including both well-known and lesser-known Icelandic food items. Þorramatur is traditionally consumed during the midwinter festival known as Þorrablót, a celebration that dates back to ancient times and has undergone a revival in modern Iceland. This feast features a variety of foods, many of which are preserved through traditional methods such as fermentation, pickling, and drying.

History

The tradition of Þorramatur dates back to the old Norse culture and has been a part of Icelandic tradition for centuries. Originally, it was a midwinter feast that provided an opportunity for people to gather and celebrate during the cold and dark winter months. The foods served during Þorramatur were primarily those that could be preserved through the winter and included a variety of unique Icelandic dishes.

Components

Þorramatur includes a wide range of dishes, some of which might be considered unusual or exotic by those unfamiliar with Icelandic cuisine. Key components often include:

• Hákarl - Fermented shark meat, known for its strong ammonia-rich smell and fishy taste.
• Svið - Singed and boiled sheep's head, sometimes cut in half and occasionally served with mashed turnips.
• Slátur - A type of blood pudding, similar to the Scottish haggis, made from sheep's blood and suet, mixed with flour and oats.
• Harðfiskur - Dried fish, often cod or haddock, served with butter.
• Hangikjöt - Smoked lamb, which is a common feature in various Icelandic meals, not just during Þorri.
• Rúgbrauð - Dark rye bread, often sweetened, that is traditionally baked in the ground near hot springs.

Cultural Significance

The consumption of Þorramatur is deeply rooted in Icelandic culture and is a significant part of the Þorrablót festivities. This celebration not only honors Icelandic heritage and traditional foods but also strengthens bonds within communities. Þorrablót festivities can vary from small family gatherings to large community events, with singing, dancing, and storytelling.

Modern Day

In contemporary Iceland, Þorramatur is still widely celebrated, and its dishes are available in supermarkets and restaurants during the Þorri season. This period provides an opportunity for Icelanders, both at home and abroad, to reconnect with their cultural heritage. Additionally, Þorramatur has gained interest among tourists seeking to experience traditional Icelandic food.

See Also

• Icelandic cuisine
• Fermented fish
• Preservation (food)
• Nordic cuisine