Hrossakjöt

Hrossakjöt is the Icelandic term for horse meat intended for human consumption. The word combines hross (horse) and kjöt (meat). In Icelandic history, horse meat was eaten as a protein source in rural areas and during periods of scarcity, when other meats and fish were not readily available. Horses were kept for work and transport, and slaughter of a horse for food was not uncommon in difficult times.

In contemporary Iceland, horse meat is rarely eaten compared with more common sources such as lamb, beef, pork, and fish. It is still produced and sold in some specialty markets and used in a few regional dishes or products, and can be prepared in similar ways to other red meats. Common preparations include grilling or pan-searing horse steaks, braising for stews, or using minced meat in sausages and meat dishes. Like other lean meats, horse meat benefits from careful cooking to avoid toughness.

Culinary and cultural context: Attitudes toward horse meat vary. Some Icelanders view it as a traditional, utilitarian food linked to rural history; others consider it culturally sensitive or less desirable in modern diets. Availability is largely limited and depends on regional producers and retailers, rather than being a staple of mainstream Icelandic cuisine.