TASTE THE FAROE ISLANDS
#faroesefood New Nordic food
Taste the Faroe Islands
Experience the unforgettable taste of some of the world’s finest fresh produce. The high quality of many Faroese ingredients is due, in large part, to the slow growing conditions that prevail so far north. A cold climate allows vegetation to draw every last nutrient from the soil before being consumed by the islands’ sheep. This helps to produce particularly flavoursome organic meat, some of which is air-dried to become the Faroese delicacy, skerpikjøt. Faroese cod, for example, is renowned across the world for its succulent texture. The islands also produce a large amount of cultivated salmon and a limited amount of shellfish and lobster for export; they’re considered by many Michelin-starred restaurants as being among the best in the world and are justifiably given pride of place on their menus.
Preserving Faroese food through the ages Centuries ago, the key to surviving the harsh winter in the Faroe Islands was, to put it simply, to have 32
enough to eat. In order to make food last through the long, dark winter months, many meats were air-dried or salted. It was a common sight to see lamb or seabirds hung in a slatted, wooden shed to catch the best of the wind – a practice that is still common to this day. The meat was then eaten with boiled potatoes and turnips with the addition, now and then, of wild herbs and grasses to prevent diseases like scurvy caused by a lack of vitamin C. The most luxuriant and diverse range of plants grows in rock crevices, ditches and between houses, protected from the elements. Here you can find angelica (rich in vitamin C), the common nettle, with its high iron and mineral content, and the aptly-named scurvy grass, whose sour leaves can compensate for the lack of fresh vegetables. Potatoes and turnips (often as juicy as pears), are grown in allotments and village infields.
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