2 delicious nose to tail recipes from around the world
Sviðasulta, often translated as 'lamb's head cheese' or 'head cheese', is a traditional Icelandic delicacy made from boiled sheep's head meat. It's a form of charcuterie where the cooked meat and skin are pressed together with some of the cooking liquid, forming a firm, sliceable terrine. This dish embodies the Icelandic principle of using all parts of the animal, particularly popular during the mid-winter festival of Þorrablót.
Blóðmör is the Icelandic version of blood pudding, a savory sausage made primarily from sheep's blood, suet, and flour (often rye and oats). It's a hearty and traditional dish, often prepared during the autumn slaughter season and enjoyed year-round. Blóðmör embodies the Icelandic tradition of utilizing all parts of the animal, offering a rich, earthy flavor.
