Fermented mutton in the Faroe Islands: the survival of a local artisanship and food heritage
Dried and fermented mutton has been an essential storable protein source in an economy where weather conditions and seasonal fluctuations affect the availability of food. For generations, the Faroe islanders have prepared ræstkjøt (fermented and semidried mutton) and skerpikjøt (dried mutton) as an...
| Published in: | Journal of Ethnic Foods |
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| Main Author: | |
| Format: | Text |
| Language: | English |
| Published: |
BioMed Central
2023
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| Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10239674/ https://doi.org/10.1186/s42779-023-00182-7 |