Slátur

Slátur is a traditional Icelandic food, specifically a type of blood pudding. It is made from sheep's blood, suet, rye flour and oats, traditionally seasoned with herbs such as thyme and marjoram.

The ingredients are mixed together and stuffed into a sheep's stomach or artificial casing, similar to sausage making. After stuffing, the slátur is boiled until cooked through.

There are two main types of slátur: blóðmör (blood lard) and lifrarpylsa (liver sausage). Blóðmör is the darker variety, made primarily with blood and suet. Lifrarpylsa contains liver in addition to the blood and suet, and is generally lighter in color.

Slátur is typically eaten hot or cold, often served with mashed potatoes and turnips (swede), or soured milk (skyr). It's a common dish, particularly during Þorramatur, a midwinter festival celebrating traditional Icelandic food. Different families and regions often have their own variations of the recipe, with varying proportions of ingredients and spices. Slátur is a significant part of Iceland's culinary heritage and represents a way to utilize all parts of the animal.