huvudarbetning

Huvudarbetning is a Sami cultural practice that involves the preparation and preservation of wild game meats, particularly reindeer, moose, and brown bear. Historically, the Sami people have relied on these game species as central sources of protein and nutrients in the Arctic and subarctic regions of northern Scandinavia, Russia, and Finland. The term “huvudarbetning” derives from the Sami language where it refers specifically to the process of field-dressing, curing, and storing meat in a way that maintains flavor while being suitable for long-term consumption.

The process begins with the slaughter of the animal, during which the Sami use heavy knives and sturdy tools rooted in centuries-old traditions. Following traditional methods, the carcass is dissected and the muscle tissue is salted with local sea salt or salt brine. The meat is then tied and hung in well-ventilated, cold environments—often built-in stone shelters or log cabins—to prevent spoilage. Over several weeks, the curing process reduces moisture content and preserves the meat. In some regions, smoked or dried sklera (thin fat strips) are produced as complementary products.

Modern huvudarbetning has evolved under contemporary food safety regulations, with attention to hygiene and controlled temperatures. Nevertheless, the cultural significance remains, as the technique reflects Sami adaptation to harsh climates, respect for the animal, and communal sharing. The practice is frequently showcased in Sami festivals, culinary exhibitions, and educational initiatives, acting as a living link between ancestral subsistence practices and contemporary Sami identity.