Baku Kitchen! An independent reference of traditional food

Þorramatur

Midwinter platter of soured ram testicles, blood pudding, shark and dried fish.

Iceland Fermented & pickled Winter One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Revived in 1958 by a Reykjavík restaurant that served old preserved farm foods in a trough, reviving the midwinter Þorrablót feast.

Frequently asked questions

What is Þorramatur?

Þorramatur is a fermented & pickled from Iceland: midwinter platter of soured ram testicles, blood pudding, shark and dried fish. Revived in 1958 by a Reykjavík restaurant that served old preserved farm foods in a trough, reviving the midwinter Þorrablót feast.

Made with

lamboffalfish

Cooked

fermenteddried

Eaten at

Winter

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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