Þorrablót Explained: A Guide to Iceland's Midwinter Food Festival

What is Þorrablót?

Þorrablót is a feast held during the Old Norse month of Þorri, which runs from mid-January to mid-February. The name combines "Þorri" (a personification of winter in Norse mythology) with "blót" (an Old Norse word for a sacrificial feast or offering).

The original Þorrablót likely dates back to the Viking age, when offerings were made to the gods during the harshest part of winter. The modern celebration was revived in the mid-19th century as part of a broader movement to celebrate Icelandic national identity. Today, Þorrablót events are held across Iceland — in community halls, restaurants, workplaces, and homes.

The Þorrablót Menu: What You'll Eat

Hangikjöt (Smoked Lamb)

The crowd-pleaser. Hangikjöt is lamb that has been smoked over dried sheep dung or birch wood, giving it a distinctive, aromatic flavour. Served thinly sliced, it's the most approachable dish on the Þorri table.

Harðfiskur (Dried Fish)

Wind-dried haddock or cod, torn into strips and eaten with butter. Harðfiskur has been an Icelandic staple for over 1,000 years — it was Viking travel food, and it's still eaten daily by many modern Icelanders.

Hákarl (Fermented Shark)

The most notorious dish on the table. Greenland shark fermented underground for several months. The smell is intense — ammonia-like and pungent — and the taste is an experience. Seasoned Icelanders eat it with a knowing smile and a shot of Brennivín.

Svið (Singed Sheep's Head)

A whole sheep's head, singed to remove the wool, then boiled and served split in half. The cheek meat is actually tender and flavourful.

Rúgbrauð (Rye Bread)

The anchor of the Þorri table. Dark, dense, and naturally sweet — traditionally baked slowly underground using geothermal heat. No Þorrablót is complete without it.

How to Host Your Own Þorrablót

Start with the essential trio: Hangikjöt (smoked lamb), Harðfiskur (dried fish) with butter, and Rúgbrauð (rye bread). Add a challenge dish like Hákarl with shots of Brennivín. Serve food on wooden boards, keep the Brennivín ice-cold, and learn the essential toast: "Skál!"