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Havor, also known as hávør, is a traditional dish from the Faroe Islands. It consists of dried, fermented, and salted mutton, often a leg or shoulder. The fermentation process, which can take several months, is crucial to its unique flavor and texture. Havor is typically eaten raw, thinly sliced, and is a staple of Faroese cuisine, particularly during the winter months. The meat is air-dried in sheds known as hjallur, where the cool, windy climate of the Faroe Islands aids in the preservation and development of its characteristic taste. The process requires careful monitoring to prevent spoilage. Havor is often served with potatoes or rye bread. Its strong, pungent aroma and flavor are distinctive and have been appreciated by Faroese people for centuries. The traditional method of preparation has been passed down through generations, reflecting the islands' history and reliance on preserved foods due to their environment. While the preparation is time-consuming, the resulting delicacy is highly valued.