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Hjallur | by kaszeta
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A substantial fraction of Faroese homes, old or new, have a Hjallur. It's basically a partially vented (see the holes and vertical slats) drying room that's designed to allow moderately cool outdoor storage.


One of the primary uses is to make Skerpikjøt, the local delicacy: a leg of mutton is basically hung up and let ferment and dry for a period of time that's usually 9 months or more.


The result is a hard and dry mutton that's got a, well, particular taste and smell.

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Taken on July 7, 2016