You once hated it, but now....

[Sal]

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.

[ignoramus]

Is that like a dried salami or something? photo?

[Sal]

Is that like a dried salami or something? photo?

https://en.wikipedia.org/wiki/Skerpikj%C3%B8t

A short article with 3 images on it.

[ignoramus]

Yes, I'd say it's an acquired taste ...
I wouldn't mind tasting it, but not if I can smell it from the next room...

[Sal]

The smell mainly comes from improper storage, the article gives the impression that's normal when there's wet weather, but that's not the case in my experience. It just has to be in the right conditions in a brisk ventilated cellar. And the flies thing is just because of lack of fly nets in the cellar, not exactly a new invention.

[Edwardo Piet]

Branston pickle. Lychees. Olives (although it still depends on the olives).

[Mystic]

Fish.

[emjay]

Liquorice... I used to hate liquorice and agree with Kryten from Red Dwarf's assessment 'and worst of all the only Liquorice Allsorts left are those itty bitty black twisty ones that everybody hates' ... but now in a pack of Liquorice Allsorts those are the first ones I go for and pretty much leave the rest.