It's stitched into the sheep's own stomach lining before boiling — a natural casing that's part of the same nose-to-tail slaughter it comes from.
Sheep's blood is mixed with suet, oatmeal or rye flour, and seasoning, then stuffed into a sewn pouch of sheep's stomach and simmered until firm, similar to a dense blood sausage. It's traditionally made each autumn during réttir, the sheep round-up and slaughter season across South Iceland's farming valleys.
Why it's made this way: Slátur-making ties directly to South Iceland's autumn sheep round-up, when farms slaughter animals for winter and use every part of the carcass rather than let blood and offal go to waste.
Roughly what's in it
300kcal
14gprotein
16gcarbs
20gfat
Estimated per typical street-vendor portion — not lab-tested.