📝 About This Recipe
Skerpikjøt is a legendary Faroese delicacy, a wind-cured leg of mutton that undergoes a complex fermentation process in the salty, subarctic air. This ancient method results in a deep, pungent umami flavor profile that ranges from buttery and tangy to intensely earthy, often compared to the finest aged cheeses or high-end charcuterie. It is a true testament to the harmony between nature and tradition, capturing the essence of the North Atlantic in every translucent slice.
🥗 Ingredients
The Meat
- 1 piece Rear leg of mature mutton (approx. 3-4kg, bone-in, organic and grass-fed preferred)
- 1 piece Mutton shoulder (optional second cut) (approx. 2kg, for a faster curing time)
Essential Equipment
- 1 Hjallur (Traditional drying shed) (A wooden shed with slatted walls for airflow)
- 2 meters Heavy-duty butcher's twine (for hanging)
- 2 pieces Stainless steel meat hooks (to secure the leg)
- 1 roll Fine mesh netting (to protect against flies during the early stage)
For Serving
- 1 loaf Faroese Rye Bread (Rúgbreyð) (dense and slightly sweet)
- 250 grams Salted Butter (high quality, at room temperature)
- 1 pinch Flaky Sea Salt (to taste)
👨🍳 Instructions
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1
Select a high-quality leg of mutton, ideally slaughtered in the late autumn when the sheep are at their fattest from summer grazing.
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2
Clean the meat thoroughly by wiping it with a clean, dry cloth. Do not use water, as moisture on the surface can encourage the wrong kind of bacterial growth.
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3
Pierce a hole near the hock bone and thread the butcher's twine through, or secure the meat firmly onto a stainless steel meat hook.
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4
Hang the meat in the 'hjallur' (the drying shed). The position is crucial; it must be hung where there is a constant flow of cool, salty sea air but protected from direct rain and sunlight.
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5
Monitor the 'visna' stage (the first few weeks). The meat will begin to dry on the outside. If the weather is too warm, the meat may spoil; if too cold, the fermentation will stop.
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6
Observe the 'skerp' stage (months 2-4). A layer of 'visna' (a specific type of white mold) may form; this is a natural part of the fermentation process and contributes to the flavor.
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7
Protect the meat from flies during any unseasonably warm spells by wrapping it loosely in fine mesh netting, ensuring airflow is not restricted.
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8
Allow the meat to hang for a total of 5 to 9 months. By late spring or early summer, the meat should be firm to the touch and have lost about 30-40% of its original weight.
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9
Check for readiness: The meat should have a dark, mahogany color on the outside and a deep red, slightly translucent appearance when sliced.
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10
Bring the leg into the kitchen. Use a very sharp, thin-bladed knife to shave off the outer 'crust' or any heavy mold if preferred, though many locals leave it.
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11
Carve the skerpikjøt into paper-thin slices. The thinner the slice, the better the texture and flavor release on the palate.
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12
Serve immediately at room temperature to allow the natural fats to soften and melt.
💡 Chef's Tips
Temperature control is everything; the ideal Faroese climate stays between 2°C and 10°C with high humidity and salt spray. Never use salt to cure the meat beforehand; Skerpikjøt is unique because it is fermented and air-dried without added salt. If you see green or black mold, this is a sign of poor airflow or excess moisture; the mold should be white or light grey. Be patient—the flavor develops over months, and rushing the process by hanging it in a dry dehydrator will result in 'dry-out' rather than fermentation. Store the finished product in a cool, dry place, or vacuum seal and freeze if you wish to stop the fermentation process once the perfect flavor is reached.
🍽️ Serving Suggestions
Place thin shavings atop a thick slice of buttered Faroese rye bread for the most authentic experience. Pair with a glass of cold Faroese craft pilsner or a dry aquavit to cut through the richness of the fat. Serve alongside boiled potatoes and a dollop of sharp mustard for a more substantial lunch. Enjoy as a 'tapas' style platter with aged sheep's milk cheese and dried fish (turrur fiskur). For a modern twist, garnish with a few sprigs of wild sorrel to add a bright, acidic contrast to the funky meat.