Röklegu

Röklegu is a term originating from Icelandic that translates to "smokehouse" or "smoking shed." It refers to a specialized structure designed for the process of smoking food, particularly fish and meat. Historically, röklegu were a vital part of Icelandic food preservation, allowing communities to store perishable goods for extended periods, especially during harsh winters.

These structures are typically built from wood or stone and are designed to contain smoke from a smoldering fire. The fire is usually built outside or in a separate chamber, and the smoke is channeled into the main smoking area where the food is hung. The type of wood used for smoking, such as birch or juniper, can impart distinct flavors to the food. The duration and intensity of the smoking process vary depending on the type of food and the desired outcome. Traditional Icelandic smoked foods include hangikjöt (smoked lamb) and various types of smoked fish like salmon and herring. While modern refrigeration and preservation techniques are now widespread, the röklegu remains an important cultural symbol and a method still practiced by some individuals and businesses for producing artisanal smoked products. The technique is valued for its contribution to distinct culinary traditions and its connection to Iceland's heritage.