Sviðasulta (Icelandic Lamb's Head Cheese)
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.
🧂 Ingredients
- 4-5 singed Sheep's heads(Available frozen in most Icelandic supermarkets. Ensure they are singed to remove fur.)
- as needed Cold water(To cover the heads, but not too much to dilute the congealing effect.)
- 2-3 tbsp Salt(Coarse salt is preferred.)
- as needed Mutton stock(Optional, for added flavor. Can be replaced with more cooking liquid.)
👨🍳 Instructions
- 1
Defrost the sheep's heads if frozen, and rinse them thoroughly under cold water.
💡 Tip: Ensure all singed fur remnants are removed. - 2
Place the heads in a large cooking pot. Sprinkle with salt and add enough cold water to cover them, but avoid using excessive amounts of water, as this can hinder the setting process.
💡 Tip: Using less water concentrates the natural gelatin in the heads. - 3
Bring the water to a boil, then reduce the heat to a simmer. Skim off any foam or scum that rises to the surface.
- 4
Cover the pot and simmer gently for approximately 1.5 to 2 hours, or until the meat can be easily removed from the bones. The skin should also be tender.
- 5
Carefully remove the heads from the pot onto a plate or tray, allowing the cooking liquid to drain off. Reserve about 2-3 cups of this flavorful broth.
💡 Tip: If the broth seems too thin, you can reduce it slightly by simmering it uncovered for a few minutes. - 6
Once the heads have cooled enough to handle, remove all the meat, skin, and any other edible parts from the bones. Chop these into coarse pieces.
💡 Tip: Be thorough in removing all meat and skin from the bones. - 7
Place the chopped meat and skin into a loaf tin or a suitable container. Pour the reserved cooking liquid (and optional mutton stock) over the meat, ensuring it fills the gaps between the pieces.
- 8
Allow the mixture to cool at room temperature, then place something heavy on top (like another smaller tin filled with weights or a sealed bag of water) to press the meat together.
💡 Tip: Pressing helps to create a dense, sliceable texture. - 9
Refrigerate for at least 4-6 hours, or preferably overnight, until the head cheese is completely set and firm.
- 10
To serve, unmold the head cheese by inverting the tin onto a serving platter. Slice and serve cold.
💡 Tip: Traditionally served with boiled potatoes and rutabagas (swede).
💡 Pro Tips
- ✓The quality of the broth is crucial for flavor and setting. Don't discard it all!
- ✓For a smoother texture, you can finely mince the meat and skin before combining with the broth.
- ✓Sviðasulta can also be pickled in whey for a more traditional, tangy flavor.
🔄 Variations
- Add finely chopped boiled tongue for extra richness.
- Incorporate herbs like thyme or parsley into the meat mixture.