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Þorrablót

Þorrablót

Festival

A midwinter feast held through the month of Þorri, from late January, at which the ÞORRAMATUR is served on a trough: hákarl, svið, sviðasulta, hrútspungar (pressed ram’s testicles), lifrarpylsa and blóðmör, harðfiskur, rúgbrauð, butter and brennivín. ⚠ THE FOODS ARE OLD; THE FESTIVAL AS PRACTISED IS NOT. Þorrablót was revived in the 19th century in a romantic-nationalist context and the restaurant Naustið standardised the modern trough in 1958. Both facts are recorded.

Atlas — where and when

Communities and languages

Languages: Icelandic

What is recorded

  • The individual þorramatur foods are old preservation traditions. The festival in its present form is not: Þorrablót was revived in the 19th century in a romantic-nationalist context, and the standardised trough of assorted preserved foods dates from the restaurant Naustið in 1958. Both the antiquity of the foods and the recency of the event are recorded. documented
  • Þorrablót revived in a romantic-nationalist context; the standardised trough of preserved foods dates from the restaurant Naustið in 1958. documented

Related foodways

Recorded as relating to this foodway

Recipes

No recipes are filed under this cuisine yet.