The midwinter feast Thorrablot in Iceland is held at any time during the month of Þorri, which begins on the first Friday after January 19th (the 13th week of winter.) Thorrablot (Icelandic: "Þorrablót") takes place in the coldest dark days of the year, and many of the foods served are the smoked/pickled produce of the previous year. It is a Scandinavian tradition with lots of viking history.
The Thorrablot celebration starts with dinner. For the midwinter feast, Icelanders serve what was normal day-to-day food for Vikings, and turn back to nature-made food that was smoked, laid in mysa (a sour milk-product), salted, dried or kaestur (rotting and setting meat).
Sample plate in photo:
- Hákarl (putrefied shark)
- Blóðmör (filled sausage/black pudding)
- Hrútspungur (ram's scrotum with testicles)
- Lundabaggi (sheep's fat)
- Svinasulta (jellied ham)
- Svið (jellied sheep's head)
- Harðfiskur (bread spread made of fish)
- Hangikjot (smoked lamb)
To learn more about many other traditions and customs, go back to Annual Events & Traditions in Scandinavia.


