Thorrablot (in Icelandic: Þorrablót) takes place in the coldest dark days of the year, and it's interesting to keep in mind that many of the foods served are actually 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 is smoked, laid in mysa (a sour milk-product), salted, dried or kaestur (rotting and setting meat). Thorrablot isn't for queasy stomachs.
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)
Later in the evening, dances start and often continue until the early morning when Thorrablot celebrations draw to an end.
To learn more about many other traditions and customs, go back to Annual Events & Traditions in Scandinavia.