Pressed ram testicles cured in sour whey and sliced cold from a block. They are part of the Þorramatur midwinter spread, preserved the way Icelanders preserved everything before refrigeration — in the acid whey left over from making skyr.
Súrsun is a months-long submersion of cooked offal in sour whey at ambient cellar temperature, and it works because Icelandic farms had a constant supply of genuinely acid skyr whey and a larder that stayed near freezing. Neither is reproducible from a supermarket, and the acidity of the whey is the only thing preserving it.
What goes into it
- ram testicles, taken at the autumn slaughter
- mysa — sour whey from skyr making
- salt
How it is made
The testicles are cleaned, boiled, and pressed under weights into a solid block. That block is then submerged in sour whey in a barrel and left through the winter in a cold outhouse. The whey’s lactic acid slowly penetrates and preserves the meat, turning it firm and sharply sour. It is sliced thin from the block.
How long it takes: several months submerged in whey
How it is eaten
Sliced cold onto flatbread with butter, at a Þorrablót feast, with brennivín.
History
Part of the Þorramatur midwinter spread, preserved in whey as Icelanders did before refrigeration.
Frequently asked questions
What is Súrsaðir hrútspungar?
Súrsaðir hrútspungar is a fermented & pickled from Iceland: pressed ram testicles cured in sour whey and sliced from a block. Part of the Þorramatur midwinter spread, preserved in whey as Icelanders did before refrigeration.
How is Súrsaðir hrútspungar made?
The testicles are cleaned, boiled, and pressed under weights into a solid block. That block is then submerged in sour whey in a barrel and left through the winter in a cold outhouse. The whey’s lactic acid slowly penetrates and preserves the meat, turning it firm and sharply sour. It is sliced thin from the block. It takes several months submerged in whey.
Can I make Súrsaðir hrútspungar at home?
No, and the atlas gives no method for it. Súrsun is a months-long submersion of cooked offal in sour whey at ambient cellar temperature, and it works because Icelandic farms had a constant supply of genuinely acid skyr whey and a larder that stayed near freezing. Neither is reproducible from a supermarket, and the acidity of the whey is the only thing preserving it.
What goes into Súrsaðir hrútspungar?
Ram testicles, taken at the autumn slaughter, mysa — sour whey from skyr making, salt.
How is Súrsaðir hrútspungar eaten?
Sliced cold onto flatbread with butter, at a Þorrablót feast, with brennivín.
