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Thorramatur is a selection of traditional Icelandic foods consumed predominantly during the Nordic month of Þorri, taking place from mid-January to mid-February each year. Cured fish and meat products are cut into slices or bite-sized pieces and served alongside rúgbrauð and butter on numerous buffet tables.
The standard choice includes specialties like fermented shark meat, smoked lamb, seared lamb head, blood sausages, and much more, all of which can be additionally soured according to personal preferences. Typical accompaniments include brennivín, Iceland's flavored spirit drink, and seasonal Þorri beer that is traditionally produced by local breweries specifically for the occasion.
Brettljause is a traditional appetizer course akin to a platter or charcuterie board that typically includes a variety of cold cuts, cheeses, pickled vegetables, and spreads served on a wooden board. It is particularly popular in rural regions and often served in wine taverns known as heurigers.
The exact composition can vary based on the region and individual preferences. Cold cuts might include speck (a type of smoked ham), various types of sausage, and sometimes even head cheese or liver pâté. Cheeses are usually local, depending on the region.
MOST ICONIC Brettljause
Ploughman's lunch is an English meal consisting of bread, cheese, and pickles, with the occasional addition of sliced ham. The meal is often served on a wooden board in many British pubs and bars. The name of the meal originates from the 1960s, when the Milk Marketing Board started promoting it throughout the country.
It is recommended to pair the meal with a glass of beer.
MOST ICONIC Ploughman's lunch
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