handleggur

Handleggur is a term that refers to a specific type of traditional Icelandic food. It is essentially a preserved or pickled sheep's leg. The preparation involves salting and often smoking the leg, followed by a period of curing or pickling. This process allows the meat to be stored for extended periods, a historically significant method in Iceland due to its climate and the need for food preservation.

The taste of handleggur is often described as strong, salty, and somewhat gamey, reflecting the traditional curing methods. It is typically served cold, often thinly sliced, and can be accompanied by traditional Icelandic accompaniments such as rúgbrauð (rye bread) and smjör (butter). While not as commonly consumed today as in the past, handleggur remains a part of Icelandic culinary heritage and can still be found in specialized food stores or enjoyed at certain cultural events. Its preparation and consumption are deeply rooted in the history of Icelandic food preservation and resourcefulness.