Kjötkirtlum

Kjötkirtlum is an Icelandic term that translates to "meat glands." In culinary contexts, it specifically refers to the edible glands of animals, often used in traditional Icelandic cuisine. These glands can vary depending on the animal and the specific cut, but commonly include organs like the pancreas or sweetbreads.

The preparation of kjötkirtlum often involves careful cleaning and cooking to tenderize them and develop their flavor. They are typically simmered, fried, or baked. Historically, these organ meats were a valuable source of nutrients and were utilized as part of a whole-animal approach to food consumption. While less common in modern mainstream cooking, kjötkirtlum remain a part of the traditional Icelandic food landscape, appreciated by those who seek out authentic and less conventional culinary experiences. Their texture can range from soft and creamy to slightly chewy, depending on the gland and cooking method. The flavor is generally mild and savory.