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Meat from Faroe Islands
semi-dried, pungent mutton. Made in 4 steps over 3 months – 9 months. The longest step, turrur (dry) stage, takes 3–9 months (Joensen et al. 2023). Staphylococcus and Micrococcus does most of the fermenting.
| Main step | 3–9 monthsReported[joensen2023][s1] | Turrur (dry) stage |
|---|---|---|
| Temperature | -5–13 °CReported[joensen2023] | Hang joints in the hjallur |
| mutton or lamb joints |
| no salt |
| Starter: spontaneous |
Total time across the recorded steps: 3 months – 9 months
What changes: Starting material: unsalted mutton joints hung in the drying 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
No salt is used. Warm, wet weather early on causes rot and too strong a taste; cold weather nearly removes the smell. Ræst kjøt caused 9 botulism cases from 1988 to 2007, 2 of them fatal (Joensen et al. 2023).
Hazards the sources name: Clostridium botulinum (9 cases from 1988 to 2007, 2 fatal).
Every number is labelled with how it is known. How this atlas is made
Ræst means fermented-matured. Wind-drying without salt is an adaptation to a treeless, salt-poor, windy climate.
