Rökvönd

Rökvönd is a traditional Icelandic dish that translates to "smoke-wound" in English. It is a type of smoked meat, typically made from lamb or mutton, but sometimes from beef or pork. The meat is first cured with salt and sometimes other spices, then hung in a smokehouse where it is exposed to smoke from burning wood, usually beech or birch, for several days to weeks. This process imparts a distinctive smoky flavor and a slightly charred exterior to the meat.

The term "rökvönd" is also used to describe the act of smoking meat in this manner, as well as the resulting smoked meat product. The process is an ancient one, with evidence of smoked meat in Iceland dating back to the Viking era. Today, rökvönd is a popular dish in Icelandic cuisine, often served as a main course or used in sandwiches and other dishes. It is known for its rich, smoky flavor and tender, juicy texture.