Gøtuvøttur is a traditional dish from the Faroe Islands, primarily made from fermented sheep's meat. The dish is prepared by hanging the meat in a special drying house, allowing it to ferment and develop unique flavors. This method of preservation has been used for centuries, reflecting the islanders' resourcefulness in utilizing available resources. The name "Gøtuvøttur" translates to "Gøtuvøttur" in English, highlighting its cultural significance. It is often served during special occasions and celebrations, showcasing the rich culinary heritage of the Faroe Islands. The dish is typically enjoyed with local bread and is a testament to the island's traditional food practices.