Mountain Larder · Cured Meat Platter
Spekemat
Photo: Øyvind Holmstad / Wikimedia Commons · CC BY-SA 4.0
Some cured legs of lamb are aged for over a year in mountain air before they're considered ready to eat.
Legs of lamb or mutton are salted, dried, and cured for months in cool mountain air until the meat turns deep red and intensely savory, then shaved paper-thin. It's served with flatbread, sour cream, and scrambled eggs at Innlandet's mountain markets and fairs.
Why it's made this way: Salting and slow-air-curing let highland farms preserve autumn meat through Norway's long winters without any refrigeration, and the technique became a point of local pride.
More from Norway
Pølse i Lompe
Vaffel (Norwegian Waffle)
Reker (Bag of Shrimp)
Bergen Fiskesuppe
Linie Aquavit
🐟
Fiskekaker
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.