Skerpikjøt is a traditional dish from the Faroe Islands, made from fermented lamb. The meat is typically hung to dry in a special outdoor environment, allowing it to develop unique flavors through natural fermentation and air-drying processes. This method of preservation has been used for centuries, reflecting the islanders' resourcefulness in utilizing available resources. The preparation of skerpikjøt involves hanging the lamb in a wooden shed called a hjallur, where it is exposed to the cold, dry winds of the North Atlantic. This results in a distinctive taste and texture, making skerpikjøt a cherished part of Faroese cuisine, often enjoyed during festive occasions.