Icelanders who are planning to make “slátur” this autumn will have to use artificial pouches instead of the traditional sheep’s stomach. The country’s largest abattoir, Sláturfélag Suðurlands, has decided not to sell sheep’s stomach this year due to increased production cost, reports Mbl.is.
Fifteen thousand sheep’s stomachs were sold last year, all of them produced by Sláturfélag Suðurlands.
Many have contacted the abattoir over the past couple of weeks and expressed their dissatisfaction with the decision.
Sheep’s stomach is used when “lifrarpylsa” is made. The food resembles Scottish haggis and is made from the innards of sheep mixed with flour and suet and stuffed into little pouches that have been cut from the sheep’s stomach and sewn together. It is usually eaten warm with mashed potatoes and turnips.
Below is a video of a woman stuffing pouches made from sheep's stomach.
How to make authentic Icelandic Slátur from Iceland Mag on Vimeo.
Icelanders who are planning to make “slátur” this autumn will have to use artificial pouches instead of the traditional sheep’s stomach. The country’s largest abattoir, Sláturfélag Suðurlands, has decided not to sell sheep’s stomach this year due to increased production cost, reports Mbl.is.
Fifteen thousand sheep’s stomachs were sold last year, all of them produced by Sláturfélag Suðurlands.
Many have contacted the abattoir over the past couple of weeks and expressed their dissatisfaction with the decision.
Sheep’s stomach is used when “lifrarpylsa” is made. The food resembles Scottish haggis and is made from the innards of sheep mixed with flour and suet and stuffed into little pouches that have been cut from the sheep’s stomach and sewn together. It is usually eaten warm with mashed potatoes and turnips.
Below is a video of a woman stuffing pouches made from sheep's stomach.
How to make authentic Icelandic Slátur from Iceland Mag on Vimeo.
