(April 16, 2018 at 5:42 am)Antares Wrote:(April 16, 2018 at 5:31 am)Sal Wrote: Fermented meat.
Ya heard me.
I've a friend in Durham that owns a butcher shop. She explained how they age meat and just how putrid some of the customers want it. To each his own...
We hang it up to dry in a dry cellar and the conditions here give it a certain flavor that you wouldn't get anywhere else - people have tried letting meat hang up to ferment other places, but only here in Faroe Islands are the right conditions to get the distinct flavor associated with skerpikjøt.