Iceland Mag

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Iceland Mag

Food & Drink

Icelanders queue for an hour for the chance to buy sheep’s stomach

By Staff

  • No jumping the queue People waited for up to an hour to get their hands on sheep's stomach. Photo/Sara

Icelanders queued patiently for roughly an hour to get their hands on sheep’s stomach. The country’s largest abattoir, Sláturfélag Suðurlands, recently announced it would not to sell sheep’s stomach this year due to increased production cost. Sheep’s stomach is used to make the popular dish “slátur”.

The abattoir’s decision to replace the sheep’s stomach with artificial pouches was met with great discontent, so when grocery stores Hagkaup and Nóatún revealed they intended to sell a limited amount of sheep’s stomachs, Icelanders flocked to the stores.

One happy shopper told Iceland Magazine she had decided not to make slátur this year because of the lack of sheep’s stomach.
“The slátur stuffed into artificial pouches simply lacks taste,” she said.

Icelandic slátur resembles Scottish haggis and is made from the innards of sheep mixed with flour and suet and stuffed into little pouches made from sheep’s stomach.

 

How to make authentic Icelandic Slátur from Iceland Mag on Vimeo.

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