Norwegian Spekemat is another strong Christmas tradition in Norway. "Spekemat" is used as acommon name for all salted and dried meat from pork and
Morten Brun - matprat.no).
For most Norwegians there will be no real Christmas without the "spekemat", and lots of people make their own.
In the coastal areas, the climate often makes it difficult to get the meat dried enough, and the one you buy in the groceries are just fine.
The spekemat from mutton we call "fenalår", and the one from pork is the "spekeskinke".
Spekeskinke and fenalår is rather expencive, so this is the food for special occations. Both tastes also good together with some cold beer.
To the left here you can see the "fenalår", both the whole one, and ready cut for serving on a traditional Norwegian lunch-table, of course with "flatbrød" to it, and we also recommend scrambled eggs. (photo: Morten Brun - matprat.no)
We also have other kinds we call "spekemat", like the "mørpølse", also called "morr" (polse means sausage).
This is made from mutton, and the meat is grinded, added spices, salt and pepper, and water, and formed like a sausage, before it is hanged to dry.
Morrpølse is eaten all year, and we eat quite a lot of it too. Tastes good on bread, or you can cut it in pieces and fry it,and then eat it with potatoes.
See photo by Morten Brun - matprat.no to the left.
All Norwegian "spekemat" should be eaten together with the old, traditional "flatbrød", and if possible: The homemade kind.
Flatbrød is also to be bought in the grocery shops, but there's nothing like the thin, homemade, baked by the old women that really know the art. Photo: Anna C. Hole - matprat.no
Go from Norwegian spekemat to read about other Norwegian food