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Meat from Faroe Islands
Ræst kjøt is unsalted mutton hung in a slatted wind shed, the hjallur, from October. By around Christmas the meat is fermented and ræst, half-dry with a strong, pungent taste, and it is eaten cooked. Left longer, it dries fully into skerpikjøt.
| Mutton or lamb carcases | Hung with no salt, smoke or other treatment; the skerpikjøt in the Charmpi study was sampled from ripened sheep legs[svanberg2023] |
Total time across the recorded steps: 3 months – 5 months
What changes: Starting material: unsalted mutton carcases hung in the slatted wind shed
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ræst kjøt is unsalted mutton hung in a slatted wind shed, the hjallur, from October. By around Christmas the meat is fermented and ræst, half-dry with a strong, pungent taste, and it is eaten cooked. Left longer, it dries fully into skerpikjøt. Made in 4 steps over 3 months – 5 months. The longest step, dry stage, takes 3–5 months (Svanberg I. 2023). Staphylococcus and Micrococcus on the surface and Staphylococcus equorum (most common), Kocuria, Mammaliicoccus vitulinus and S. saprophyticus in skerpikjøt, the fully dried stage do most of the fermenting.
| Main step | 3–5 monthsReported[svanberg2023] | Dry stage |
|---|---|---|
| Temperature | -5–13 °CReported[svanberg2023] | Hang the carcases in the hjallur |
Ræst kjøt is fermented and dried by the weather alone, with no salt and no smoke. It is the middle stage of the Faroese wind-drying; skerpikjøt is the same meat taken on until fully dry.
No salt is used, so the weather decides the outcome. Cold weather early on spoils the taste, and high temperatures risk an inedible and even dangerous product. Nine botulism cases were reported in the Faroes from 1988 to 2007, 2 of them fatal; fish products are believed to have contaminated the mutton, and the study links the risk to missing hjallur access and lost know-how. The sources give no tested home method, so this page is a record of the craft, not a recipe.
Hazards the sources name: Clostridium botulinum (9 cases in the Faroes from 1988 to 2007, 2 fatal); Clostridium putrefaciens (the most abundant species in some skerpikjøt core samples).
Every number is labelled with how it is known. How this atlas is made
Salt was once too precious to use on meat, and with the trees gone since the Middle Ages the islanders could not smoke it, so meat, birds and fish were wind-dried instead.
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