merkingarmiði
Merkingarmiði, also known as the "merking" or "marking" method, is a traditional Icelandic technique used for preserving and storing meat, particularly lamb, in a way that enhances its flavor and texture. This method has been practiced in Iceland for centuries and is deeply rooted in the country's culinary history.
The process of merkingarmiði involves cutting the meat into thin strips and layering it with salt in
After the curing process is complete, the meat is rinsed to remove excess salt and then hung
Merkingarmiði is not only a method of preservation but also a way of honoring Iceland's culinary traditions.