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Smalahove

Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words hove and smale. Hove is a dialectal form of hovud, meaning "head" (cf. Hǫfuð), and smale is a word for sheep, so smalahove literally means "sheep head". The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and served with mashed rutabaga and potatoes. It is also traditionally served with akevitt. In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. Originally, smalahove was typically eaten by the poor.

Smalahove
A serving of smalahove at Voss, Norway
Alternative namesSmalehovud, Skjelte
CourseMain course
Place of originNorway
Serving temperatureHot
Main ingredientsLamb head
Fresh and prebaked Smalahove (sheep heads) being sold in a market

Contents

One serving usually consists of one half of a head. The ear and eye are normally eaten first, as they are the fattiest areas and are best eaten warm. The head is often eaten from the front to the back, working around the bones of the skull.

Burning the wool off a head

Since 1998 and the mad cow epidemics, an EU directive forbids the production of smalahove from adult sheep, due to fear of the possibility of transmission of scrapie, a deadly, degenerative prion disease of sheep and goats, though scrapie does not appear to be transmissible to humans. It is now allowed to be produced only from the heads of lambs.

Smalahove is considered by most people to be unappealing or even repulsive. It is enjoyed mostly by enthusiasts, and is often served to tourists. Because of its status as an "extreme" food, tourists often seek it out as a thrill. Voss, Norway in particular has benefited from tourists wishing to try it, "not only as a nostalgic and authentic rural dish, but also as a challenging culinary trophy appealing to thrill-seeking consumers."

  1. "Førjulsmat for tøffinger" [Pre-Christmas food for the brave] (in Norwegian). Opplysningskontoret for egg og kjøtt. Archived from the original on 3 September 2012. Retrieved9 November 2011.
  2. "Bokmålsordboka/Nynorskordboka". Universitetet i Oslo & Språkrådet. Archived from the original on 28 April 2012. Retrieved9 November 2011.
  3. "Bokmålsordboka/Nynorskordboka". Universitetet i Oslo & Språkrådet. Archived from the original on 28 April 2012. Retrieved9 November 2011.
  4. "Smalahove portalen" (in Norwegian). dform.no. Retrieved12 April 2011.
  5. Hopkins, Jerry; Bourdain, Anthony; Freeman, Michael (2004). Extreme cuisine: the weird & wonderful foods that people eat. Tuttle Publishing. p. 93. ISBN 978-0-7946-0255-0.
  6. "Smalahove (Sheeps Head) with Rutabaga & Potatoes Recipe Norway". 2018-05-19.
  7. Miller-Gadling, Laurel (18 March 2011). "Bizzare [sic] European Delicacies". Fox News. Archived from the original on 22 March 2011. Retrieved12 April 2011.
  8. Skogstrøm, Lene (1997-08-05). "Nye EU-regler fra 1. januar 1998 skal hindre smitte av skrapesyke og kugalskap: Vil koste flere hundre millioner" (in Norwegian). Aftenposten. p. 3.
  9. Gyimóthy, Szilvia; Mykletun, Reidar Johan (24 June 2009). "Scary food: Commodifying culinary heritage as meal adventures in tourism". Journal of Vacation Marketing. 15 (3): 259–273. doi:10.1177/1356766709104271.

Smalahove
Smalahove Article Talk Language Watch Edit Smalahove also called smalehovud sau d ehau d or skjelte is a Western Norwegian traditional dish made from a sheep s head originally eaten before Christmas 1 The name of the dish comes from the combination of the Norwegian words hove and smale Hove is a dialectal form of hovud meaning head cf Hǫfud and smale is a word for sheep so smalahove literally means sheep head 2 3 The skin and fleece of the head are torched the brain removed and the head is salted sometimes smoked and dried The head is boiled or steamed for about three hours and served with mashed rutabaga and potatoes It is also traditionally served with akevitt 4 In some preparations the brain is cooked inside the skull and then eaten with a spoon or fried 5 Originally smalahove was typically eaten by the poor 6 SmalahoveA serving of smalahove at Voss NorwayAlternative namesSmalehovud SkjelteCourseMain coursePlace of originNorwayServing temperatureHotMain ingredientsLamb headCookbook Smalahove Media SmalahoveFresh and prebaked Smalahove sheep heads being sold in a market Contents 1 Traditional consumption 2 Legality 3 Tourism 4 See also 5 ReferencesTraditional consumption EditOne serving usually consists of one half of a head The ear and eye are normally eaten first as they are the fattiest areas and are best eaten warm 7 The head is often eaten from the front to the back working around the bones of the skull Legality Edit Burning the wool off a head Since 1998 and the mad cow epidemics an EU directive forbids the production of smalahove from adult sheep 8 due to fear of the possibility of transmission of scrapie a deadly degenerative prion disease of sheep and goats though scrapie does not appear to be transmissible to humans It is now allowed to be produced only from the heads of lambs 4 Tourism EditSmalahove is considered by most people to be unappealing or even repulsive 7 It is enjoyed mostly by enthusiasts and is often served to tourists Because of its status as an extreme food tourists often seek it out as a thrill Voss Norway in particular has benefited from tourists wishing to try it not only as a nostalgic and authentic rural dish but also as a challenging culinary trophy appealing to thrill seeking consumers 9 See also Edit Food portal Svid Kale Pache List of lamb dishes List of smoked foods PowsowdieReferences Edit Forjulsmat for toffinger Pre Christmas food for the brave in Norwegian Opplysningskontoret for egg og kjott Archived from the original on 3 September 2012 Retrieved 9 November 2011 Bokmalsordboka Nynorskordboka Universitetet i Oslo amp Sprakradet Archived from the original on 28 April 2012 Retrieved 9 November 2011 Bokmalsordboka Nynorskordboka Universitetet i Oslo amp Sprakradet Archived from the original on 28 April 2012 Retrieved 9 November 2011 a b Smalahove portalen in Norwegian dform no Retrieved 12 April 2011 Hopkins Jerry Bourdain Anthony Freeman Michael 2004 Extreme cuisine the weird amp wonderful foods that people eat Tuttle Publishing p 93 ISBN 978 0 7946 0255 0 Smalahove Sheeps Head with Rutabaga amp Potatoes Recipe Norway 2018 05 19 a b Miller Gadling Laurel 18 March 2011 Bizzare sic European Delicacies Fox News Archived from the original on 22 March 2011 Retrieved 12 April 2011 Skogstrom Lene 1997 08 05 Nye EU regler fra 1 januar 1998 skal hindre smitte av skrapesyke og kugalskap Vil koste flere hundre millioner in Norwegian Aftenposten p 3 Gyimothy Szilvia Mykletun Reidar Johan 24 June 2009 Scary food Commodifying culinary heritage as meal adventures in tourism Journal of Vacation Marketing 15 3 259 273 doi 10 1177 1356766709104271 Retrieved from https en wikipedia org w index php title Smalahove amp oldid 1055412110, wikipedia, wiki, book,

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