Fenalår facts for kids

Slices of fenalår

Fenalår is a special kind of cured meat from Norway. It's made from a leg of lamb that has been salted and dried. Think of it like a very tasty, air-dried ham, but made from lamb! Fenalår is super popular in Norway. People often eat it during special times, like at Christmas parties or on Norwegian Constitution Day, which is a big celebration.

What is Fenalår?

Fenalår is a traditional food that has been made in Norway for a long time. It's a way of preserving meat so it lasts a long time without needing a fridge. This method uses salt and air to dry the lamb leg.

How is it Made?

Making Fenalår takes time and care.

• First, a lamb leg is covered in salt. This helps to draw out moisture and stop bad bacteria from growing.
• The leg is kept in a cool place for a few days.
• After salting, the leg is hung up to dry in the air. This drying process usually takes about three months.
• Sometimes, people let it dry for even longer, up to a year! This makes the flavor even stronger and more special.
• In some parts of Norway, like the Voss area, the lamb leg might also be lightly smoked before it's dried. This "cold smoke" helps to keep mold away, especially in places where the air is a bit wet.
• Many Norwegian families still make Fenalår at home, passing down the traditional methods.

What Does it Look and Taste Like?

When Fenalår is ready, it has a dark red or brown color.

• If you cut a fresh slice, it should look smooth and a bit shiny, but not wet.
• The meat is tender and easy to chew.
• It tastes a little bit sweet and not too salty.
• You should be able to taste the strong flavor of lamb, but it should never taste bad or "off."

How is it Eaten?

Fenalår is usually served in very thin slices.

• It's often enjoyed with other traditional Norwegian foods.
• Sometimes, at casual get-togethers, the whole leg is passed around. Guests use a small, sharp knife to cut their own slices.
• In western Norway, Fenalår is sometimes called spikkekjøtt, which means "whittle-meat." This name might come from the way people whittle off slices, or from the word speke, which means "to cure" meat.
• Fenalår can be served with creamy sour cream porridge (called rømmegraut), Scrambled eggs, or a warm potato salad with dill and cream.
• It also goes well with special oven-baked "water-pretzels" from Bergen.

First stage of dry salting. The leg will be covered with salt and stored in a cool place for 3-5 days.