Meat
Fenalår
Fenalår is a leg of mutton salted then dried in the cold mountain air of Norway, which gives it a deep red flesh and an intense flavour. It is sliced thinly and served as a cured meat, traditionally at Christmas.
Ingredients
Ingredients
Saumure
Spices & seasoning
On the side
Instructions
- Mix the coarse salt, sugar and crushed peppercorns in a large deep dish.
- Rub the leg generously with this mixture, working over the whole surface and the thickest areas of the meat.
- Place the leg in a sealed food bag or covered container and refrigerate for 5 to 7 days, turning it every day.
- Rinse the piece under cold water to remove excess salt, then pat it dry with a clean tea towel.
- Wrap the leg in muslin and hang it in a cool, airy place out of the light for 3 to 4 weeks.
- Check its appearance regularly: the meat should become firm and dry without mouldering; wipe off any white deposit with cider vinegar.
- Once the meat is firm to the touch, slice it thinly with a sharp knife and serve with rye bread.
Variations and tips
Pantry curing. In a mild climate you can hang the piece in a ventilated larder, but monitor it more closely.
Quick version. To get the taste of fenalår without waiting weeks, simply make a salt brine then dry the meat in the fridge for a few days.
More ideas
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Norway
Norway
Norway
Norway
Norway
Norway
Norway
Norway
Original Ecomely recipe.