Meat

Grind og spik (pilot whale and whale blubber)

A traditional Faroese dish made from pilot whale meat, called grind, served with whale blubber, called spik. The meat is dark red and very flavourful, while the blubber is rich and lightly salted. It is an old tradition, tied to the island's whaling heritage.

1 h 20
4 servings
Medium
Budget-friendly
🇫🇴 Faroe Islands

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Instructions

Rinse the pilot whale meat under cold water and soak it for 1 hour in cold water to tone down its strong taste.
Cut the whale blubber into strips about 1 cm thick.
Bring the water to the boil in a large pot with the onions, bay leaves and peppercorns.
Put the grind meat into the boiling water and simmer gently for 40 minutes.
Add the blubber to the pot and cook for another 20 minutes, until the meat is tender.
Drain the pieces and serve them hot with the boiled potatoes, seasoned with salt.

Variations and tips

Beef version. Replace the pilot whale meat with stewing beef cut into cubes and extend the cooking time to 1 hour 30 minutes for a tender texture.