Stíflukerfum

Stíflukerfum, also known as stifling kerfum, is a term used in Icelandic to describe a specific type of kerfum, which is a traditional Icelandic dish made from fermented sheep's head. The term "stíflukerfum" refers to kerfum that has been preserved in a way that prevents it from spoiling, allowing it to be stored for extended periods. This preservation method is crucial in Icelandic cuisine, where fresh ingredients are often scarce or expensive.

The process of making stíflukerfum involves several steps. First, the sheep's head is cleaned and prepared, then it is boiled and salted. The head is then hung to dry, a process that can take several weeks. During this time, the head is exposed to the elements, which helps to develop its unique flavor. Once the head is dry, it is fermented in a brine solution, which gives it a tangy taste. The final step is to smoke the kerfum, which adds depth to its flavor and helps to preserve it further.

Stíflukerfum is typically served as a snack or appetizer, often accompanied by flatbread or other Icelandic dishes. It is known for its strong, pungent flavor, which can be an acquired taste for those not familiar with Icelandic cuisine. Despite its strong flavor, stíflukerfum is a staple in Icelandic culture and is often enjoyed by locals and visitors alike. Its unique preservation method and rich flavor make it a distinctive part of Icelandic culinary heritage.