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Skerpikjøt (2)
Skerpikjøt (), a type of wind-dried Lamb and mutton, mutton, is a common food of the Faroe Islands.Jóan Pauli Joensen, "Færøsk madkultur: En oversigt" , Granskingar ráðið, The Faroese Research Council. Retrieved 21 December 2012. Production The mutton, usually in the form of Shank (meat), 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. It has a very strong smell, which may upset those who are not accustomed to it. The hanging process covers three stages, or ''hjeldene.'' Each causing the meat to have different consistencies, smells and tastes. * Th ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hvalba Scenery
Hvalba () is a village and a municipality in the Faroe Islands, which consists of Hvalba, Nes-Hvalba and Sandvík. The village spreads around the bottom of a deep inlet, Hvalbiarfjørður, in the northeast of Suðuroy. Population Hvalba is one of the larger villages in the Faroe Islands. The total population of Hvalba Municipality (''Hvalbiar Kommuna'') is 639 as of March 2022; the population of Hvalba is 569 and the population of Sandvík is 70. The small village Nes is often called Nes-Hvalba, because there are two other villages with the same name. Nes is located on the southern arm of the fjord Hvalbiarfjørður, opposite of Hvalba. Nes does not have its own postal code. Hvalba has one supermarket, a fast food shop and a few more shops. Some of the villagers work as coalminers; Hvalba is the only place in the Faroes which still has active coal mine industry, although in very small scale. There are two harbours and some fish factories in Hvalba, both harbours are on the norther ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akrar
Akrar () is a village in the Faroe Islands. The population was 13 in 2024. It is located on Lopransfjørður, an inlet, which itself is part of Vágsfjørður, on the east-side of Suðuroy, and was founded in 1817. See also *List of towns in the Faroe Islands This is a list of villages (and towns) of the Faroe Islands as of 29 of April 2025. :fo:Býir í Føroyum References {{DEFAULTSORT:List Of Towns In The Faroe Islands Towns Faroe Islands The Faroe Islands ( ) (alt. the Faro ... References External linksFaroeislands.dk: AkrarImages and description of all cities on the Faroe Islands. Populated places in the Faroe Islands Populated places established in 1817 Suðuroy {{faroes-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faroe Islands
The Faroe Islands ( ) (alt. the Faroes) are an archipelago in the North Atlantic Ocean and an autonomous territory of the Danish Realm, Kingdom of Denmark. Located between Iceland, Norway, and the United Kingdom, the islands have a population of 54,609 and a land area of 1,393 km². The official language is Faroese language, Faroese, which is partially mutually intelligible with Icelandic language, Icelandic. The terrain is rugged, dominated by fjords and cliffs with sparse vegetation and few trees. As a result of its proximity to the Arctic Circle, the islands experience perpetual Twilight, civil twilight during summer nights and very short winter days; nevertheless, they experience a Oceanic climate#Subpolar variety (Cfc, Cwc), subpolar oceanic climate and mild temperatures year-round due to the Gulf Stream. The capital, Tórshavn, receives the fewest recorded hours of sunshine of any city in the world at only 840 per year. Færeyinga saga, Færeyinga Saga and the writin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shank (meat)
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and :File:British_Lamb_Cuts.svg, shoulder. Lamb (meat), Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: * Bulalo, a Filipino cuisine, Filipino beef shank stew. * Ossobuco alla milanese, an Italian cuisine, Italian veal shank dish. * Persian cuisine, Persian biryani, with different shanks. * Nihari, a spicy national dish of Pakistan and a popular dish in North India and Bangladesh with origin in Delhi, India. * Cazuela with beef shank meat, popular in 19th-century Chile during the nitrate boom.Labarca, Rafael. 2009. Meal in the Pampas During the Saltpetre Boom in Chile: A View from Historic Zooarchaeology. ''Revista Española de antropología Americana''. * Portuguese Bifana can be several kind of meats in a bun, but "the real thing" is considered to be "febras de porco", pork shanks. Notes See also *Beef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shetland
Shetland (until 1975 spelled Zetland), also called the Shetland Islands, is an archipelago in Scotland lying between Orkney, the Faroe Islands, and Norway, marking the northernmost region of the United Kingdom. The islands lie about to the northeast of Orkney, from mainland Scotland and west of Norway. They form part of the border between the Atlantic Ocean to the west and the North Sea to the east. The island's area is and the population totalled in . The islands comprise the Shetland (Scottish Parliament constituency), Shetland constituency of the Scottish Parliament. The islands' administrative centre, largest settlement and only burgh is Lerwick, which has been the capital of Shetland since 1708, before which time the capital was Scalloway. Due to its location it is accessible only by ferry or flight with an airport located in Sumburgh as well as a port and emergency airstrip in Lerwick. The archipelago has an oceanic climate, complex geology, rugged coastline, and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B * Baker's yeastused as a[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean cuisine, Mediterranean. Lamb and mutton are very popular in Central Asian Cuisine, Central Asia and in Indian cuisine, India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Cuisine of Australia, Australia. Barbecued mutton is also a specialty in some areas of the United States of America, United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abbacchio – Italy * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faroese Cuisine
Important parts of Faroese cuisine are lamb and also fish owing to proximity to the sea. Traditional foods from the Faroe Islands include skerpikjøt (a type of dried mutton), seafood, whale meat, blubber, garnatálg, Atlantic puffins, potatoes, and few fresh vegetables. Much of the taste of this traditional country food is determined by the food preservation methods used; brine, drying, and the maturing of meat and fish, called ''ræstkjøt'' and ''ræstur fiskur''. Animal products dominate Faroese cuisine. Popular taste has developed, however, to become closer to the European norm, and consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished. Fresh and ''ræst'' lamb meat remains very popular while traditional meat products, such as various types of sausages, have lost much of their appeal with younger generations. Types of food Fish Fish dishes in the Faroe Islands are caught in the waters of the North Atlantic Ocean. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
