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Meat from Faroe Islands
Garnatálg is a Faroese food made from the tallow around a sheep's left colon (garnmørur). The fat is formed into a large oval lump and air-dried, then sliced and melted in a pan to serve with ræstur fiskur, the Faroese wind-dried fermented fish. No study gives its drying time or microbes.
A short entry: the sources we found record only what is said here about Garnatálg itself.
| sheep tallow around the left colon (garnmørur) |
What changes: Sheep gut fat is formed into a large oval lump
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
Garnatálg is a Faroese food made from the tallow around a sheep's left colon (garnmørur). The fat is formed into a large oval lump and air-dried, then sliced and melted in a pan to serve with ræstur fiskur, the Faroese wind-dried fermented fish. No study gives its drying time or microbes.
Garnatálg is an air-dried fat rather than a meat, like Himalayan chilu, and it is used as a sauce for ræstur fiskur. Sperðil, another Faroese tallow food, is salted and stuffed into intestine.
Every number is labelled with how it is known. How this atlas is made
