Nordic Products

The Nordic countries produce several salted dried-meat specialties, generally unknown outside their countries of origin. Norwegian fenalår, a dry-cured lamb leg, is produced and eaten in the same way to dry-cured ham. Norwegian pinnekjøtt, a salted and dried lamb rib side, is soaked and steamed before consumption-commonly for Christmas. The traditional Icelandic hangikjöt, a salted, cold-smoked lamb meat, is used for festive dinners and eaten as cold slices on bread. The Faeroese skerpikjøt does not contain any added salt; the meat is simply air dried in sheds before being eaten in thin slices, uncooked. In Greenland, Inuit tradition includes the fermentation and drying of both land and sea mammals, giving products such as mattaq and igunaq. Reindeer meat is important in Lapp traditions, and the cold-smoked Lapin Poron kylmäsavuliha and the dried Lapin Poron kuivaliha from Finnish Lapland are protected designations in the EU.