Svið

Svið is a classic Icelandic meat dish. Since there wasn't much land, everything that could be used was used - and when a sheep was slaughtered, EVERYTHING was of course "roasted", including the ram's testicles and the head.

Svið, i.e. the singed half sheep's heads, are still offered frozen in supermarkets today, but we had to search a bit. In Reykjavík we didn't find any Svið in the freezer counters, but we were successful in the more rural Hveragerði.

The thawed sheep's head is boiled in a pot with plenty of salted water for about 1.5 hours; the resulting foam is skimmed off regularly. However, I had to be careful not to accidentally scoop up the eye, as it had come loose and kept popping up into the foam while cooking. Also important – always ventilate plenty when cooking, as the preparation is relatively “smell-intensive”.

After cooking, take the head out of the cooking pot, let it cool on a plate - and then try it.

Personally, I have found that even if it is Icelandic, Svið is still not for me!

The taste was pleasantly “harmless,” and once you peeled the skin off the head and tongue, it was actually just regular, nice sheep meat. However, the “cheeks” were quite greasy.

For me, the meal later ended up in the toilet; I chalked it up to “emotional vomiting”.

Therefore - be careful, the film is definitely "disgusting"!

[Translated from here.]