Svið
Reykjavík, Iceland
A traditional dish consisting of a sheep's head cut in half, singed to remove the wool, and boiled with the brain removed. It is served cold or warm, often accompanied by mashed rutabagas and potatoes.
Why locals eat it
Born from a historical necessity to use every part of the slaughtered animal, this dish reflects the survival strategies of rural Icelandic farms. While less common in daily modern diets, it remains an important cultural symbol.
Local tip
Many locals consider the cheek and tongue to be the most flavorful parts of the head.
Typically made with
sheep head, salt, water. Recipes vary — always check with the vendor if you have allergies.