10 Norwegian Delicacies and Where To Try Them — theculturetrip.com

Another festive speciality dish is the unusual and not for the faint-hearted smalahove, which is made from a sheep's head. Originally associated with lower classes in Norwegian society, and more commonly eaten in western parts of Norway, it has now gained popularity among many Norwegians. In order to create this dish, the skin and the fleece of the sheep’s head must first be torched. After that, the brain is removed, the head seasoned with salted and then air dried. Sometimes, the brain is left inside the head, and is cooked along with the meat. The brain is then eaten with a spoon or fried separately. If the brain is removed, the prepared head is then boiled until cooked, and is served with mashed potatoes or rutabaga. The title of this dish derives from the words ‘hove’ and ‘smale’. ‘Hove’ is a dialectal form of hovud, which translates as head, while ‘smale’ translates as sheep. Lorry in Oslo is famous for their smalahove at Christmas time, and it must be ordered two days in advance.

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