Spekemat — Cured Meat

Spekemat

Specialised

Air-dried and salt-cured meat, the inland equivalent of the coast’s dried fish: FENALÅR, the cured leg of lamb, salted, sometimes lightly smoked, and matured for months, with a protected designation; spekeskinke; morr and spekepølse; and the dried-meat platter with flatbrød, sour cream, butter and scrambled egg that is a summer and festive meal in its own right.