Fenalår is a traditional Norwegian cured meat made from salted and dried leg of lamb. Fenalår is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day.
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| - Fenalår (fr)
- Fenalår (en)
- Fenalår (pt)
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| - Le fenalår est un mets d'origine norvégienne constitué de gigot d'agneau salé, parfumé au miel et séché. Il peut être acheté entier, en bloc ou en tranches. Il est consommé sur du pain, en particulier pendant la période de Noël. Sa préparation traditionnelle requérait un séchage durant au moins un, voire deux hivers, les pièces les plus recherchées étant âgées de cinq à six ans. (fr)
- Fenalår é uma especialidade da culinária da Noruega. Consiste numa perna de cordeiro curada. Pode ser comprado em fatias, pedaços ou como coxa inteira. O produto é seco e salgado, sendo normalmente servido em fatias, isoladamente ou como acompanhamento de outros alimentos. Antigamente, para se obter um fenalår de boa qualidade, a perna era pendurada durante um ou dois invernos no armazém. Por vezes, as mais suculentas pernas de cordeiro eram as curadas entre cinco a seis invernos atrás. O processo de cura pode envolver sal e mel. (pt)
- Fenalår is a traditional Norwegian cured meat made from salted and dried leg of lamb. Fenalår is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day. (en)
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| - Fenalår is a traditional Norwegian cured meat made from salted and dried leg of lamb. Fenalår is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day. Curing time is normally about three months, but fenalår may be matured for a year or more. In some parts of the region, especially in the Voss area, the leg is also slightly smoked (using a cold smoke process) before curing to prevent any mould-related problems that may occur when drying meat in a humid, mild climate. It is still quite common for many Norwegians to salt and cure the meat at home. The finished meat is dark red to brown in color. Fresh cut slices of high quality fenalår are smooth, tender and somewhat shiny, but not moist. The taste is slightly sweetish and not too salty. The meat must have a pronounced, but never rancid, taste of mutton. Normally the meat is served as thin slices, but it is also common—at informal gatherings—to send the leg around the table with a sharp, stubby knife. The guests then slice the leg themselves. Thus, in western Norway fenalår is called spikkekjøtt, literally "whittle-meat", but this name may also originate from the word speke, to cure. Fenalår is sometimes served with sour cream porridge (rømmegraut), Scrambled eggs, a dill and double cream based, lukewarm potato salad and oven baked Bergen-style "water-pretzels" are other typical combinations. (en)
- Le fenalår est un mets d'origine norvégienne constitué de gigot d'agneau salé, parfumé au miel et séché. Il peut être acheté entier, en bloc ou en tranches. Il est consommé sur du pain, en particulier pendant la période de Noël. Sa préparation traditionnelle requérait un séchage durant au moins un, voire deux hivers, les pièces les plus recherchées étant âgées de cinq à six ans. (fr)
- Fenalår é uma especialidade da culinária da Noruega. Consiste numa perna de cordeiro curada. Pode ser comprado em fatias, pedaços ou como coxa inteira. O produto é seco e salgado, sendo normalmente servido em fatias, isoladamente ou como acompanhamento de outros alimentos. Antigamente, para se obter um fenalår de boa qualidade, a perna era pendurada durante um ou dois invernos no armazém. Por vezes, as mais suculentas pernas de cordeiro eram as curadas entre cinco a seis invernos atrás. O processo de cura pode envolver sal e mel. (pt)
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