Þorramatur is a special kind of Icelandic food. It’s a collection of dishes made from meat and fish that have been preserved in traditional ways. This food is a big part of Icelandic culture and history. It’s mostly eaten during Þorri, a month in the Icelandic calendar that falls in January and February.
This is when Icelanders have a mid-winter feast called Þorrablót to honor their heritage. Alongside Þorramatur, people often enjoy rúgbrauð, a type of dark rye bread, butter, and brennivín, a strong Icelandic spirit. This tradition shows how Icelanders have always found ways to make and keep food during the cold months.
The Story Behind Þorramatur
The story of Þorramatur starts with Iceland’s shift from country living to city life after World War II. During this time, people started celebrating Þorrablót in cities. These events were all about keeping country traditions alive, especially the food. Back then, city folks were starting to forget these old country dishes.
In 1958, a restaurant in Reykjavík called Naustið decided to bring these traditional dishes to everyone. They served Þorramatur in big wooden troughs like those seen in museums. The idea was to let people who weren’t from the countryside taste this traditional food.
It also helped restaurants get more customers during slower months. Soon, other places started doing the same, and Þorramatur became a popular part of Þorrablót celebrations.
Over time, Þorramatur has changed. Now, there’s more variety, including both sour and non-sour foods. This means more people can enjoy it, even if they’re not used to the traditional sour taste. Today, you might find things like smoked lamb, fermented shark, and dried fish on the menu. These are foods that Icelanders have always loved and still do.
Photo credit: Blanz
