Þorrablót

Þorrablót is a traditional Icelandic midwinter festival held during the month of Þorri in the old Icelandic calendar, typically in January or February. The name derives from the Norse month and the god Thor, and the celebration is observed by many Icelanders at home and by Icelandic communities abroad. Originally a communal feast marking the harsh midwinter period, it has become a cultural occasion to sample historic Icelandic foods and to socialize.

A central feature of Þorrablót is Þorramatur, a selection of preserved foods that reflect historical storage practices. Dishes commonly associated with the festival include hákarl (fermented Greenland shark), svið (boiled sheep's head), hangikjöt (smoked lamb), and hrútspungur (ram’s testicles pickled in spice). Other items such as harðfiskur (dried fish) and various salted or cured meats are also served. Breads like laufabrauð (patterned fried flatbread) or flatkaka may accompany the dishes. Beverages often include beer and brennivín, a traditional Icelandic schnapps, which are commonly consumed during the feast.

In modern times, Þorrablót is both a traditional observance and a social event, hosted by families, clubs, and cultural organizations. It serves as a way to celebrate Icelandic heritage, with regional and contemporary variations in menu and style. The festival remains a prominent example of Icelandic culinary tradition and midwinter cultural practice.