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If you want to taste a traditional Icelandic food we offer you taste of new skyr, sour, smoked and salted meat, dried fish and wafer-thin laufabrauð (leaf-bread). Shark is on the plate if you dare to taste it and one shot of Brennivín.
Drying and smoking were simple methods of preserving food, as we did in Iceland, but the commonest method of storage was in sour whey, a by-product of the production of skyr. The use of whey developed from the earliest days of Icelandic history; in the cool winter climate of Iceland, whey was an ideal preservative. The high price of salt made salting prohibitively expensive, while winter temperatures were not low enough to make freezing foods a reliable option.
