Skerpikjøt

Lamb meat air-dried for several months, a specialty of the Faroe Islands. The flesh becomes firm, brown and intensely flavorful, close to dry ham. It is eaten in thin slices, often as an aperitif.

20 min
4 servings
Medium
Pricier
🇫🇴 Faroe Islands

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Ingredients

1 kg Boneless leg or shoulder of lamb
60 g Coarse grey salt
1 tsp Sugar
1 tsp Coarsely crushed black pepper

Spices & seasoning

1 tsp Juniper berries (optional)

Optional extras

1 leaf Bay leaf

On the side

1 Rye bread

Instructions

Remove the skin and the surface fat from the meat, then cut it into large flat pieces about 4 cm thick.
Mix the salt, sugar, pepper and crushed juniper berries in a small bowl.
Rub each piece of meat with this mixture, paying extra attention to the thick areas.
Place the pieces in a dish, cover and let them cure in the fridge for 48 hours, turning the meat twice a day.
Rinse the pieces quickly under cold water, then pat them dry with paper towels.
Hang the meat in a cool, dry, airy place (a cellar or garage at 5 to 10 °C) for 6 to 8 weeks, watching for surface mold.
When the meat is firm and dry to the touch, slice it thinly with a well-sharpened knife and serve it with rye bread.

Variations and tips

Quick version. For a faster result, dry the pieces in the oven at 60 °C with the door slightly open for 12 to 15 hours, though this won't reach the authentic texture.