Svid, known in English as sheep’s head, is not something you’d typically expect to see on a menu, but in Iceland, it’s a traditional dish. This practice shows how Icelanders make sure nothing goes to waste, especially in their approach to food.
The necessity for Svid started from the challenging conditions in Iceland, where harsh climates and limited resources made it vital to use every part of an animal. In the old days, letting any part of an animal go to waste was unthinkable in Iceland. This environment of scarcity and respect for the resources at hand gave rise to the tradition of Svid, where the entire head of a sheep is used, ensuring nothing goes to waste.
Preparing this dish involves cleaning, halving, and boiling the head, with the fur singed off and the brain removed beforehand. It might sound unusual, but this method of preparation showcases a commitment to using every part of the animal.
Svid is part of þorramatur
Though it’s rare in restaurants nowadays, Svid is still a highlight at Icelandic festivals, particularly during winter. It’s a significant part of þorramatur, a selection of traditional Icelandic food that shines during the mid-winter festival known as Þorrablót.
Þorrablót is not just a feast but a time-honored tradition that brings communities together, celebrating the end of winter and the beginning of longer days. It’s a period when Icelanders gather to honor their heritage through food, song, and camaraderie, with Svid playing a central role in the festivities.
The idea of eating a sheep’s head can be surprising, but in Iceland, it’s a treasured tradition. Different parts of the head are savored, including the eyes, which many locals consider the best bit. In addition to its unique flavor, there are fascinating traditions linked to eating Svid, such as the belief that not breaking a particular bone beneath the tongue could influence a child’s ability to talk.
Photo credit: Schneelocke
