Appetizer

Fenalår fra Norge (Vestland)

Name: Fenalår fra Norge (Vestland)
Total time: 6mo
Yield: 12 servings
Cuisine: Norway
Ingredients: 1 leg of mature mutton; Coarse salt; Sugar; Freshly cracked pepper; Juniper; Flatbrød; Butter; Scrambled egg

PGI-protected salt-cured and air-dried leg of mutton, sliced paper-thin as a Vestland spekemat centrepiece.

6mo 12 servings Medium

Ingredients

• 1 leg of mature mutton
• Coarse salt
• Sugar
• Freshly cracked pepper
• Juniper
• Flatbrød
• Butter
• Scrambled egg

Method

Step 1 of 425%

Dry-cure the leg in salt, sugar, pepper and juniper 3 weeks.

Swipe left/right to change step

1
Dry-cure the leg in salt, sugar, pepper and juniper 3 weeks.
2
Rinse and hang to dry in a cool airy loft 3–6 months.
3
Slice paper-thin against the grain.
4
Serve on flatbrød with butter, scrambled egg and sour cream.